Preheat oven to 400 degrees F (200 degrees C).
Place Frozen Shredded Hash Browns (1 cup) in a paper towel or cheesecloth and squeeze to drain excess liquid from the potatoes.
Add Bacon (2 slice) to a 10-inch cast iron skillet over low heat. Fry the bacon for 5 minutes, until it is beginning to crisp up.
Add Onion (1/2 cup) and Garlic (2 clove). Cook for 5 more minutes.
Turn the heat up to medium and add Ghee (2 teaspoon) followed by the potatoes. Fry the potatoes for 5-8 minutes until they are crispy. Season with Dried Mixed Herbs (2 teaspoon).
Remove from heat. Stir in half of Cheddar Cheese (1/2 cup), then smooth into one layer and top with the rest of the cheese. Make little indentations for the eggs, then crack in your Egg (2).
Bake for 8 minutes for a runny yolk, 10 minutes for a set yolk.
Top with sliced green onion and your favorite hot sauce.