Shred potatoes with box grater.
Heat half of the oil in a nonstick pan on medium heat. Once hot add the potatoes, paprika, onion powder, garlic powder, season well with salt and a little pepper. Flatten the potatoes so they cover the surface of the pan.
Cook until deep golden brown and crunchy then flip using a spatula. After you flip the hash browns, top them with spinach and mozzarella, cook until the bottom is golden brown and the hash browns are tender on the inside and crispy on the outside.
In a pan on medium heat, brown the chicken sausage on both sides. Toast the bread.
When the potatoes are crisp and tender, heat the remaining oil in a nonstick pan on low-medium heat. Crack the eggs on a flat surface so you don't break the yolk and into the pan. Cook until the whites of the egg are firm and no longer runny. (If desired, flip the eggs over and cook for 30 seconds for over easy.)
Serve the hash browns with the eggs. Serve with chicken sausage, toast, and grapes.