In an effort to save time here, I used a store bought salsa verde but you could certainly make yours homemade if you prefer. I didn’t include instructions for cooking your eggs as I’ve done these bowls with everything from soft boiled to fried to scrambled and they’re delicious with each — so feel free to cook your egg exactly how you like it (or leave it out altogether). The bowls are best eaten right after you prepare them, but you could certainly prep most of the components (beans, sliced tomatoes, pickled onions) in advance so you’re simply throwing in a few hash browns and frying an egg in the morning.
Make the quick-pickled onions: In a medium bowl, whisk together the vinegar, sugar and salt. Add onion and ensure the slices are all covered by the liquid. Let sit at room temperature for 1 hour. Cover and refrigerate until ready to use.
Make the bowls: Preheat the oven to 450 F. Place hash browns on an ungreased baking sheet and bake for 7 minutes until browned. Carefully flip and bake an additional 4-5 minutes until browned on the second side.
MeanwhiIe, in a medium skillet over medium heat warm the olive oil until shimmering. Add the onion and cook until tender and translucent, about 5-7 minutes. Add the beans, salt, cumin and paprika and stir to combine. Taste and adjust seasoning if you’d like. Fold in the cilantro and set aside.
Assemble each bowl by arranging two hashbrowns, a scoop of beans, spoonful of tomatoes, pickled onions, and avocado slices. Top with fried egg. Repeat with second bowl. Top with salsa verde and a few spoonfuls of queso fresca. Enjoy immediately.