Shred potatoes with box grater.
Heat half of the oil in a non-stick pan over medium heat. Once hot add the potatoes, paprika, onion powder and garlic powder. Season well with salt and a little pepper. Sauté until golden brown and tender.
In a pan over medium heat, brown the chicken sausage on both sides. Toast the bread.
When the potatoes are tender, heat the remaining oil in a non-stick pan over low-medium heat. Crack the eggs into the pan, using a flat surface (to avoid breaking the yolk). 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, chicken sausage, toast, and apples.