Melt two tablespoons butter in a non-stick skillet or griddle.
Add hash browns and sauté in butter.
Season with a sprinkle of salt, pepper, dried parsley and rosemary.
Cook potatoes until bottom is well browned.
Turn hash browns over and cook remaining side.
Transfer hash browns to a serving skillet or microwavable glass dish; set aside.
Meanwhile, fry sausage in skillet or griddle.
Use a hamburger chopper to reduce the sausage to very small pieces.
If necessary, drain sausage on paper towel-lined plate; set aside.
Stack bacon slices on top of each other.
Cut bacon in half lengthwise, then in ¼-inch pieces.
Fry bacon until done.
Remove to paper towel-lined plate to absorb excess grease.
Set aside.
To serving skillet with hash browns, (or microwavable glass dish), sprinkle cheeses over top of hash browns.
Then spread cooked meats over top.
Place in oven at 350° for about 5-7 minutes while eggs cook, (or microwave about 30 seconds or so right before eggs are done).
Meanwhile, in a separate non-stick skillet or griddle, fry two eggs (sunny-side up) in about a half tablespoon of butter until cooked.
Season eggs with a sprinkle of salt, pepper, parsley and rosemary.
Remove skillet from oven (or microwave about 30 seconds in glass dish).
Slide eggs, sunny-side up over top of meats.
Serve immediately.