First things first: Grab your hashbrowns out of the freezer and thaw them either in the refrigerator or on the counter until they have completely thawed.
Place a non-stick skillet over medium-high heat on the stove top and add the chopped bacon. Cook the bacon, flipping occasionally, until it reaches desired level of doneness.
Transfer the thawed hashbrowns to the prepared baking dish and sprinkle liberally with sea salt.
Also add in the chopped broccoli and the cooked bacon (including all of the bacon fat).
Whisk the eggs and sea salt in a large bowl until well-beaten.
Pour the egg mixture evenly over the hashbrown mixture and use a spoon or rubber spatula to stir everything around until it appears evenly-distributed.