Prep the ingredients per the instructions above.

Cook the hash browns: Add the oil to a heavy-bottomed skillet over medium heat. Spread the potato into the pan and season with salt and paprika. Cook until the potatoes are golden brown and crispy on one side then turn over and cook until crispy. Turn down the heat if needed. Season with salt and pepper to taste.

In a separate pan or skillet, melt the butter over medium heat. Crack the eggs into the pan and cook until the whites are firm. Season with salt and pepper.

While the eggs are cooking, toast the English muffin halves until they are lightly browned.

Portion the fruit into bowls.

Serve the eggs with hashbrowns, English muffin, fruit, and orange juice. Enjoy your delicious breakfast!