Heat the olive oil in a large skillet over medium heat.

Add the frozen hash browns and cook, stirring occasionally, until they are crispy and golden brown, about 10–12 minutes.

In a separate skillet, add the ground turkey and cook over medium heat until browned and cooked through, breaking it up with a spoon.

Sprinkle the chili powder, paprika, garlic powder, onion powder, salt, and black pepper over the turkey and stir to combine.

In a medium bowl, whisk together the eggs and milk.

Pour the egg mixture into the skillet with the cooked turkey (or into a clean pan) and scramble until set.

Divide the crispy hash browns among 4 bowls.

Top each bowl with an equal portion of seasoned turkey and scrambled eggs.

Sprinkle the shredded cheddar cheese over the hot ingredients so it begins to melt.

Add diced avocado and a spoonful of salsa to each bowl.

Dollop with Greek yogurt or sour cream if desired.

Garnish with optional toppings like green onions, cilantro, or hot sauce before serving.