Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
Combine hashbrowns, beef, onion and pepper in a large bowl. Mix well. Heat one tablespoon oil in a large non-stick skillet over medium-high heat; spread hash mixture by the cupful in a thin layer.
Fry about 10 minutes, turning once to brown both sides; repeat with remaining hash, adding oil needed.
Meanwhile, fry eggs to desired doneness.
Serve hash topped with an egg.