Open the Hungry Jack carton and add hot tap water to the level of fill line. Close the carton and let stand for 12 minutes. Open the carton and drain any excess liquid.

Place 1 tablespoon of butter and the vegetable oil in a nonstick skillet over medium-high heat. Spread the hashbrowns evenly in the skillet and pat down with a spatula. Cook on one side for 3 to 4 minutes until crispy. Flip and cook for an additional 3 to 4 minutes. Remove from the heat and set aside.

Place a large skillet over medium heat. Crumble the sausage into the skillet and cook for 10 to 12 minutes, turning frequently for even browning, until the sausage has reached 160°F and is no longer pink. Drain and set aside.

Crack the eggs into a small bowl. Whisk thoroughly and season with salt.

Add 1 tablespoon of butter to a nonstick skillet over low heat. When the butter has melted, add the eggs. Stir frequently until the eggs are set but still creamy.

Divide the hashbrowns among 4 bowls, followed by the scrambled eggs. Place the American cheese over the eggs (2 slices per bowl) and top with the cooked sausage.