Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and brush with olive oil.

Rinse the shredded potatoes with cold water, then squeeze completely dry with a clean towel.

Toss the potatoes and onion, if using, with olive oil, salt, pepper, and garlic powder and smoked paprika, if using, in a bowl.

Spread out evenly in a thin layer in the pan.

Bake for 25–30 minutes, flipping halfway through, until golden and crisp. Broil for the last to to three minutes for extra crunch.

Cut into rough squares.

Heat a drizzle of olive oil in a nonstick pan.

Add the eggs and cook over medium-low heat until the whites are set and the yolks are still runny.

Season lightly with salt and pepper.

Massage the kale with a drizzle of olive oil and pinch of salt to soften.

Add onion, cabbage, cucumbers, pear, feta, and pumpkin seeds.

Whisk the dressing ingredients and toss to coat just before serving.

Plate a big square of crispy hash browns, top with a sunny-side up egg, and add the kale salad on the side. Allow the runny yolk to mix with the crisp potatoes.