Toast the hash brown patties according to the package instructions until crispy.

Beat the eggs in a bowl, seasoning with salt and pepper. Scramble in a skillet over medium heat until soft and creamy.

Prepare the avocado by cutting in half, removing the pit, scooping into a bowl, adding lemon juice, and mashing.

Spread mashed avocado onto each hash brown patty, then top with scrambled eggs, crumbled feta, arugula, and slices of prosciutto.

Drizzle with honey and sprinkle with red pepper flakes if desired.