1. Heat coconut oil over medium-high heat in a large skillet. Add hashbrowns in one layer and cook until browned, about 5 - 6 minutes. Flip and cook the other side until browned and crispy. Add eggs and ham and scramble until eggs are cooked.
2. Spoon the mixture onto the toasted English muffins and top with cheddar cheese.
3. Top as desired.
Created by Amanda Livesay, Fake Ginger