Julienne cut the red pepper, green pepper, and chop tomato, gather on one plate.
On top of the peppers & tomatoes, sprinkle the paprika, red pepper flakes, thyme, garlic, a pinch of salt and a pinch of pepper - set aside.
Place 2 cups of frozen hash browns in a bowl - set aside.
In a small bowl, break eggs. Add Tablespoons of whipping cream, a pinch of salt, and a pinch of pepper.
Using a fork or whisk, mix up eggs till broken.
Place 1 Tablespoon of olive oil in a small, 8-inch non-stick skillet and turn to medium heat.
Place 1 Tablespoon of olive oil in a separate, small, 8-inch skillet and turn to medium heat.
Place 1 Tablespoon of butter in a 10-inch, non-stick skillet, do not turn on heat yet.
Once small skillets are hot, place hash browns in one skillet. Using a spatula, make sure hash browns are flat against the skillet.
In other small skillet, add your pepper mixture.
Allow peppers to cook for 4-5 minutes before stirring. Saute peppers, stirring occasionally, while other food is cooking.
After 10 minutes, hash browns should be brown on bottom and have formed a large cake.
Sprinkle cheddar cheese on uncooked side, then flip to brown second side.
Meanwhile, under 10-inch skillet, turn heat to medium-high.
Once butter is melted, add egg mixture.
Allow eggs to set before stirring. Gently stir eggs till they reach your desired consistency.
By the time your eggs are done, the peppers and hash browns should be done as well.
Divide the hash browns, pepper mixture and eggs into two portions.
Garnish with chives or fresh parsley.