Add oil, frozen hash browns, salt, garlic powder and pepper to a skillet and stir. Cook over medium high heat, stirring occasionally until potatoes begin to brown. About 10-12 minutes.
Add in your bacon bits and spread them evenly throughout the potatoes in the cast iron skillet.
Spread potatoes evenly into the pan and use the back of a spoon or measuring cup to create 6 divots in the potatoes.
Add 1 egg in each divot. Season with salt and pepper and sprinkle with cheese.
Cover and heat for 5-10 minutes depending on how done you'd like your egg yolk.
Remove from heat. Top with chopped fresh parsley and serve immediately.