Cook the shredded hash brown potatoes according to package directions for stovetop.

Meanwhile, in a microwave-safe bowl, mix together the refried beans and salsa.

Microwave, covered, on high until heated through, for 1-2 minutes, stirring once.

In a large nonstick skillet, heat the naan flatbreads over medium-high heat until lightly browned, for 2-3 minutes per side.

Remove from the pan and keep warm.

Coat the same skillet with cooking spray and place over medium-high heat.

Break the eggs, one at a time, into the pan, then reduce the heat to low.

Cook until the whites are set and the yolks begin to thicken, turning once if desired.

To serve, spread the bean mixture over the naan flatbreads.

Top with the cooked hash brown potatoes, eggs, and shredded cheese.

If desired, serve with additional salsa on the side.