Start by heating a skillet to medium heat on the stovetop and add 1/2 tablespoon of olive oil. Once hot, add the ground turkey, breaking it up with a wooden spoon or spatula. Season with taco seasoning and cook until no longer pink. Adjust seasoning with salt and pepper to taste.

In a separate bowl, crack the eggs, add the cottage cheese, and a pinch of salt and pepper. Whisk until fully combined.

In another skillet, heat 1 pat of butter over medium-low heat, then pour in the egg mixture. Cook while folding gently until the eggs are fluffy and firm, then remove and set aside.

Wipe out the skillet used for the turkey and heat the remaining olive oil at medium heat.

Squeeze excess moisture from the shredded potatoes using a clean kitchen towel. Add them to the hot pan, sprinkle with salt and pepper, and press them down. Cook for about 4-5 minutes until golden, then flip and continue cooking until crispy.

To serve, divide the eggs, turkey, and potatoes between two bowls. Top with your choice of toppings and enjoy!