I like to make this breakfast with two frypans going simultaneously to cook the hash browns in one, and my bacon and eggs in the other, but feel free to just use one - cooking your bacon and eggs first and then your hash browns).
To remove the liquid from your grated zucchini, use a clean tea towel, cloth or nut-milk bag. Then combine your hash brown ingredients in a bowl and stir well to form a lovely thick batter.
Melt your coconut oil in your pan/s over medium to high heat. Fry your eggs and bacon in one, whilst frying flattened spoonfuls of your hash batter in the other. Cook your eggs and bacon to your liking. Be sure to let your hash browns cook for several minutes before flipping, frying on both sides until golden brown on both sides and cooked through.
Serve together on the plate alongside the avocado, season with salt and pepper and enjoy!