Add the butter to a large skillet set over medium heat.

While the butter melts, crack the eggs into a mixing bowl and pour in the cream. Whisk until smooth.

Pour the egg mixture into the hot skillet. Reduce the heat to low and cook, using a spatula to scoop and break up the eggs until just barely underdone. Transfer the scrambled eggs to a plate and set aside.

In the same skillet, add 4 tablespoons of canola oil and let it heat over medium heat. Then add the hash browns.

Spread the hash browns into an even layer and let them cook for 5 minutes. Scrape and turn them, spread out again, and let them cook another 5 minutes.

Stir in the veggies and ham, spreading out into an even layer again. Let this mixture cook another 5-10 minutes, stirring as needed.

Remove from heat and set aside.

Assemble your breakfast bowls with all the goodies!