Heat skillet on medium/high.
Add a drizzle of Olive Oil and 2 tablespoons of Butter to Skillet.
Once Olive Oil and Butter begin to sizzle, add diced Green Pepper and Onions and sauté until it begins to soften.
Add Shredded Hash Browns, another drizzle of Olive Oil and a pinch of Salt & Black Pepper and stir to mix all ingredients together. Using a spatula, press down Hashbrowns into a thin layer and continue to cook.
After a few minutes, gently peak underneath to see if it has developed a nice golden brown crust. Once it reaches the golden brown crust, flip the potatoes over to brown other side being sure to use the spatula and push Potatoes down into the pan.
Spread the Shredded Cheese of your choice over the top of Hash Browns and cover.
Once browned and cheese is melted, remove from Skillet and set aside on a dish.
Place Prosciutto Slices directly into same Skillet and sear until crispy and remove.
Add last tablespoon of Butter to Skillet.
Gently crack both Eggs into Skillet adding a pinch of Salt & Pepper if desired as the skillet will have residual seasonings from previous use and cook them based on your preference. I like mine over/medium so that it is cooked on both sides but still runny in the middle. Something about that yolk oozing over the sandwich as you bite it is just an amazing experience.