Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine thawed shredded hash brown potatoes with olive oil, kosher salt, and garlic powder. Toss well and spread evenly on the baking sheet.

Bake the potatoes for 25-30 minutes, flipping halfway, until golden brown and crispy.

While the potatoes roast, heat a non-stick skillet over medium heat, add ground turkey, and lightly season with salt and pepper. Cook for 5-7 minutes.

Add taco seasoning to the turkey and cook for another minute. Stir in tomato sauce and simmer for 5-7 minutes until thickened.

In a bowl, whisk together eggs and feta, then scramble in a low-heat skillet until softly set.

Assemble the bowls by dividing crispy potatoes, turkey mixture, and scrambled eggs into serving bowls. Add garnishes as desired.