Preheat the oven to 400°F (204°C).

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.

For the sausage: Cook in the oven on a baking sheet to an internal temperature of 160°F (71°C) using a thermometer.

Brew the coffee and refrigerate.

In a separate pan or skillet, melt the butter over medium heat. Crack the eggs into the pan and cook them to your desired level of doneness (e.g., sunny-side-up, over-easy, or scrambled). Season with salt and pepper.

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

Portion the fruit and clementines into bowls.

Pour the coffee over ice and prepare to your liking.

Serve the eggs with hashbrowns, sausage, English muffin, fruit, and iced coffee. Enjoy your delicious breakfast!