Cook the Hash Browns: Heat the oil in a non-stick skillet over medium heat. Add the grated potatoes to the skillet and season with garlic powder, onion powder, and paprika. Spread them out evenly. Season with salt and pepper. Cook until golden brown and crispy. Flip and cook until the other side is golden brown. Transfer to a plate and keep warm.

In a bowl, whisk together the eggs, milk, salt, and black pepper.

In a nonstick pan over medium heat add butter and sauté the onion and green pepper over medium heat for about 2 - 3 minutes until softened. Add the diced ham and cook for an additional 1 - 2 minutes. Pour the egg mixture into the pan. Cook for 2 - 3 minutes until the edges start to set. Sprinkle the shredded cheddar cheese on one half of the omelet. Fold the omelet in half and cook for another 1 - 2 minutes until the cheese melts.

Plate the omelet alongside the crispy hash browns. Pour the orange juice into glasses, serve immediately, and enjoy!