Heat vegetable oil in a large nonstick skillet over medium-high heat. Add thawed hash browns in an even layer. Sprinkle with salt and pepper, cooking undisturbed for 5-7 minutes until crispy. Flip and cook for another 4-5 minutes.

In the same skillet, add 1 tablespoon of oil and crumbled breakfast sausage. Cook over medium heat, breaking apart with a spatula, until browned and cooked through, about 6-8 minutes.

Whisk together eggs, whole milk, salt, and pepper. Pour into the skillet after removing sausage. Cook gently, stirring occasionally, until eggs are softly scrambled, about 3-4 minutes.

Assemble bowls by dividing crispy hash browns among serving bowls. Layer with scrambled eggs, cooked sausage, and top with shredded cheddar cheese, salsa, and diced avocado. Add green onions and cilantro if desired.

Serve immediately, garnished with remaining green onions or cilantro. Enjoy!