Add the garlic and hash browns (don't defrost), salt and pepper.
Cook for about 10 minutes over medium-low heat, stirring constantly.
Pour the beaten eggs over the potatoes and lightly stir with a wooden spatula.
When the eggs are cooked (don't over-cook) sprinkle parsley and crushed pepper on top. Serve immediately as breakfast or a light meal with Tomato Salad.
* Instead of hash browns, you can use 2 medium sized potatoes. Peel and cut them in cubes and fry in sunflower oil. Then put them on a paper towel to soak up extra oil. Add the fried potatoes and the beaten eggs into the pan at the same time for this dish.