Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Southwest seasoning. Set aside.
If freshly shredded, rinse potatoes in cold water until water runs clear. Dry hash brown potatoes with a paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and Southwest seasoning.
Heat oil on an electric griddle over medium high heat. Drop potato mixture by 2/3 cupfuls into oil and flatten slightly. Fry until crisp and golden brown, about 5 to 7 minutes. Drain on paper towels; keep warm.
Fry eggs and cook until desired doneness. Cook bacon until crisp.
To assemble, top each hash brown with an egg, bacon, and sour cream mixture. Sprinkle with green onions if desired.