Heat ½ tablespoon of olive oil in a large skillet over medium heat. Once hot, add the ground turkey, breaking it apart with a spatula. Cook for 5-8 minutes until browned, then add taco seasoning, salt, and pepper, cooking for an additional 2 minutes. Remove from skillet and set aside.

In a mixing bowl, crack open two eggs and add cottage cheese, along with a pinch of salt and pepper. Whisk until well-blended and creamy. Set aside.

Using the same skillet, add 1 tablespoon of butter and heat over medium-low. Once melted, pour in the egg mixture, gently stirring with a spatula. Cook for 3-4 minutes until softly scrambled.

Wipe the skillet clean, return to medium-high heat, and add remaining olive oil. Squeeze out excess moisture from shredded potatoes, add to skillet in an even layer, and cook for about 8-9 minutes until golden and crispy, flipping halfway through.

Divide the scrambled eggs, seasoned turkey, and crispy hash browns into two bowls. Top with optional ingredients like fresh herbs, avocado, or cheese. Enjoy!