> 3 tbsp olive oil, divided
> 1/2 cup diced onion
> 1 tsp garlic powder
> 1 (20 oz) pkg frozen shredded potatoes
> 4 large eggs
In a 12-inch nonstick skillet, heat 2 tbsp oil on medium-high. Add the onion. Season with salt and pepper. Cook 3–5 min., until golden, stirring often.
Stir in the garlic powder and potatoes. Spread potatoes out in even layer and press down with a wide spatula. Cook 6–8 min., until browned on bottom, pressing down occasionally.
With spatula, turn portions of potatoes over to brown other side. Press down into even layer. Cook another 5 min., until browned on bottom. Remove from heat and let cool completely. Transfer to a large plate, cover with plastic, and refrigerate overnight.
Preheat oven to 425°F. Spread hash browns out on a parchment-lined baking sheet and place in oven. Bake 10 min., until heated through. Divide hash browns among 4 plates.
While potatoes reheat, in a 12-inch nonstick skillet, heat remaining 1 tbsp oil on medium-high. Add the eggs. Cook 1–2 min., until whites are mostly set. Cover skillet and cook 2 min., until yolks are desired doneness. Season with salt and pepper. Serve over hash browns.