Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Once hot, add the thawed frozen shredded hash browns, seasoning them with salt and pepper. Cook undisturbed for about 5-7 minutes until golden brown, then flip and cook for an additional 4-5 minutes.

In the same skillet, add 1 tablespoon of oil over medium heat. Crumble the breakfast sausage and cook for about 6-8 minutes, stirring occasionally, until browned and cooked through.

In a bowl, whisk together the eggs, whole milk, and seasoning. Pour into the skillet and stir gently for about 3-5 minutes until softly scrambled and creamy.

Divide the crispy hash browns among four bowls, top with scrambled eggs and sausage, then sprinkle with cheese, salsa, and avocado. Garnish with green onions and cilantro if desired.