In a large, nonstick skillet over medium heat, melt butter. Add frozen hash browns, onions, and bell pepper. Season with salt, pepper, and paprika, tossing to coat. Cook for 6-8 minutes undisturbed, or until browned on the bottom.
Flip hash browns over in pan. Make four holes in the hash browns, then crack an egg into each hole. Reduce heat to low, cover, and cook for 2-3 minutes for a sunny side up egg (cooked egg whites and runny yolk), or 4-5 minutes for a fully cooked egg.
Skillet will serve two as is, or up to four if served with other breakfast items like toast, bacon, or sausage.
Optionally, push your hash browns to the side and scramble eggs on the other side of the skillet.
Garnish breakfast skillet with chives or parsley before serving for a splash of color.
If adding cheese, sprinkle a handful of shredded cheddar cheese onto hash browns while eggs cook.