Egg Topped Hash Browns With Bacon Gravy is a hearty, comforting breakfast or brunch classic that delivers crispy hash browns, rich bacon gravy, and fluffy scrambled eggs in one irresistible dish. If you’re craving a savory, satisfying meal that brings together bold flavors and textures, look no further. This dish beautifully combines golden, crispy hash brown patties with soft, creamy scrambled eggs and a rich, bacon-laced gravy. It’s also easy to make using mostly staple ingredients from your kitchen. Whether you’re feeding family or treating yourself, this dish is sure to become a go-to in your recipe rotation. Each bite feels like a cozy, savory embrace.
Why You’ll Love This Recipe: Egg Topped Hash Browns With Bacon Gravy
If you love decadent breakfasts, this dish is your dream come true. The crispy hash browns create the perfect foundation, offering satisfying crunch and warmth. Fluffy scrambled eggs add a soft and tender touch, while the creamy bacon gravy brings indulgent richness and depth of flavor. Every forkful merges crispy, creamy, salty, and savory—making it a crowd-pleaser. Plus, it’s straightforward to prepare with mostly pantry ingredients. Quick to reheat, easy to scale up or down, and deeply comforting. Whether it’s breakfast for dinner or a weekend brunch staple, you’ll find yourself coming back to this recipe again and again.
Ingredients
- 4 to 6 large eggs
- 2 Tbsp salted butter
- 1 cup heavy cream, plus 2 Tbsp heavy cream (divided)
- 1 cup whole milk
- 4 oz thick‑cut bacon (approx. 6–8 slices), cut into bite‑sized pieces
- 4 to 6 frozen hash brown patties
- 2 Tbsp all‑purpose flour
- 2 Tbsp reserved bacon drippings
- ~1½ tsp black pepper (divided)
- ~2 tsp coarse salt (divided)
- 2 tsp dried parsley
Step‑by‑Step: How to Make Egg Topped Hash Browns With Bacon Gravy
1. Cook the bacon
Slice the thick‑cut bacon pieces into bite‑sized pieces. Add them to a cold skillet and gradually heat until sizzling and golden crispy. Transfer bacon to a paper‑towel‑lined plate to drain. Reserve 2 Tbsp of bacon drippings; discard the rest.
2. Bake the hash brown patties
Arrange the frozen hash brown patties on a baking sheet and bake according to package directions until golden and crisp.
3. Scramble the eggs
In a small bowl, crack 4–6 eggs and blend them with warm water for extra tender scrambled eggs. In a saucepan over low heat, melt 2 Tbsp butter. Slowly pour in eggs, stirring constantly with a wooden spoon to coax out soft curds. When eggs are nearly set but still creamy, stir in 1 Tbsp heavy cream and a pinch of salt and pepper. Remove from heat or cover and keep over very low heat until ready to serve.
4. Make the bacon gravy
Use the skillet with reserved bacon fat. Over low heat, whisk in 2 Tbsp flour, cooking until pale golden. Slowly stream in 1 cup of heavy cream and 1 cup of whole milk while continuously whisking. Bring to a gentle simmer—don’t boil. Add a touch of coarse salt, freshly ground black pepper, and a sprinkle of dried parsley for flavor. Taste and adjust seasoning. If the gravy becomes too thick, add milk a tablespoon at a time until desired consistency. Remove from heat and stir in crispy bacon pieces.
5. Assemble and serve
Place baked hash brown patties on plates. Spoon scrambled eggs atop each patty. Drizzle generously with bacon gravy. Finish with an extra sprinkle of black pepper, salt, and parsley if desired. Serve immediately.
Helpful Tips
- Use frozen hash brown patties for consistency and easier prep—no need to grate or press fresh potatoes.
- For ultra-soft scrambled eggs, blend them with warm water before cooking. Low, slow heat is key.
- Keep a close eye on the flour as it browns—don’t let it burn or the gravy will taste bitter.
- If your gravy is too thin, simmer a bit longer to reduce; if too thick, whisk in milk gradually.
- Cover prepared eggs to keep warm while you finish the gravy.
- Taste the gravy before adding the bacon—some bacon is already salty, so adjust seasoning accordingly.
Substitutions And Variations
- Potatoes: Swap hash brown patties for shredded hash browns or diced roasted potatoes. Just soak shredded potatoes first, dry well, and fry or bake until crisp.
- Milk Alternatives: Try substituting half-and-half or whole milk and skip the heavy cream for lighter gravy. Non-dairy milks like oat or soy could work, but flavor and texture may differ.
- Vegetarian Option: Omit bacon and use olive oil or butter for fat. Add sautéed mushrooms or vegetarian bacon crumbles to the gravy instead.
- Spice It Up: Add a pinch of cayenne or red pepper flakes to the gravy for heat. Toss chopped green onions or chives into scrambled eggs.
- Herb variation: Use fresh parsley, thyme, or chives to finish instead of dried. A sprinkle of smoked paprika or grated cheddar on top can elevate presentation and flavor.
Storage Instructions
- Gravy: Store bacon gravy in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, thinning with milk if needed.
- Scrambled eggs: Best eaten fresh, but you can refrigerate in a sealed container for up to 1 day. Reheat gently in a skillet over low heat—avoid microwave to keep creamy texture.
- Hash brown patties: Store leftover hash brown patties in an airtight container in the refrigerator for up to two days.
- Fully assembled: For best texture and flavor, refrigerate each component separately and assemble the dish just before serving.
Nutritional Information
(This is an estimate per serving, assuming 2 patties, 2 eggs, and gravy portion)
- Calories: ~700–800 kcal
- Fat: 50–55 g (high due to butter, cream, bacon)
- Saturated Fat: ~25 g
- Cholesterol: ~350 mg
- Sodium: ~1,200 mg (adjust salt/bacon content as needed)
- Carbohydrates: 30–35 g (mostly from hash browns and milk)
- Protein: ~25–30 g
- Fiber: 1–2 g
- Sugars: ~6–8 g (from milk and any added seasoning)
Note: For exact nutrition, use ingredient labels and measure servings precisely.
Serving Suggestions
- Serve with a side of fresh fruit, like melon or berries, to refresh the palate.
- Offer orange juice or coffee for a classic breakfast pairing.
- Add lightly dressed mixed greens or a simple arugula salad to balance richness.
- A dollop of hot sauce or salsa verde can add brightness and spice.
- Garnish with freshly chopped parsley or chives for a pop of color.
Frequently Asked Questions About Egg Topped Hash Browns With Bacon Gravy
Q: Can I make this ahead of time?
A: You can prep components ahead—cook the bacon and make gravy, then refrigerate separately in airtight containers for up to 2–3 days. Reheat the gravy gently on the stove, re-crisp the hash browns in the oven or a hot skillet, and make fresh scrambled eggs just before serving for best texture.
Q: How can I make this recipe lighter?
A: For a lighter version, use low‑fat milk instead of heavy cream in the gravy (or reduce the heavy cream amount). Skip or reduce the butter. Choose turkey bacon or a leaner bacon alternative, or omit bacon and replace with sautéed mushrooms.
Q: What if I don’t like frozen hash brown patties?
A: You can use shredded or diced fresh potatoes. Be sure to rinse off starch, dry thoroughly, and cook until crispy in a skillet or oven. Season well while cooking to boost flavor.
Q: Can I use egg substitutes (e.g., liquid egg whites)?
A: Yes, you can. Using egg whites or an egg substitute will reduce fat and cholesterol but may alter the texture and flavor. If using egg whites, add a splash of milk or cream to enhance creaminess as you scramble.
Q: How do I reheat leftovers without losing crispiness?
A: Avoid microwaving. Instead, preheat your oven or a nonstick skillet. Place hash browns in the oven or skillet and reheat until crisp. Warm the gravy on low in a saucepan, adding milk if too thick. Gently reheat the eggs in a pan over low heat or briefly under low broiler just to warm through.
Q: Is this recipe suitable for special diets?
A: With adjustments, yes. For gluten-free, use gluten-free flour or cornstarch in the gravy. For vegetarian, skip bacon and use vegetable stock or sautéed veggies. For dairy-free, substitute heavy cream and milk with plant-based alternatives, and use vegan butter.
Egg Topped Hash Browns With Bacon Gravy
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Egg Topped Hash Browns With Bacon Gravy is the ultimate savory breakfast combo—crispy hash browns, soft scrambled eggs, and a creamy bacon gravy come together in a cozy, satisfying plate. This easy comfort food recipe is perfect for brunch or a special weekend treat. Try it today and serve up smiles!
Ingredients
4 to 6 large eggs
2 tablespoons salted butter
1 cup heavy cream, divided
1 cup whole milk
4 ounces thick-cut bacon (6–8 slices), chopped
4 to 6 frozen hash brown patties
2 tablespoons all-purpose flour
2 tablespoons reserved bacon drippings
1½ teaspoons black pepper (divided)
2 teaspoons coarse salt (divided)
2 teaspoons dried parsley
Instructions
Cook chopped bacon in a cold skillet until crispy. Drain on paper towels and reserve 2 tablespoons of bacon fat.
Bake hash brown patties per package instructions until golden.
Whisk eggs with 1 tablespoon warm water. In a small saucepan, melt butter over low heat and cook eggs gently, stirring until just set. Add 1 tablespoon heavy cream and a pinch of salt and pepper. Set aside.
In the skillet with bacon fat, whisk in flour and cook until golden. Slowly add remaining cream and milk, whisking constantly. Simmer gently. Season with salt, pepper, and parsley. Stir in bacon.
Assemble: top each hash brown with eggs, spoon over bacon gravy, and garnish with extra pepper and parsley. Serve warm.
Notes
Whisking eggs with warm water helps create fluffy scrambled eggs.
If gravy thickens too much, thin with a splash of milk.
Store gravy, eggs, and hash browns separately and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 hash brown with eggs and gravy
- Calories: ~750 kcal
- Sugar: 6g
- Carbohydrates: 32g
- Protein: 28g
Conclusion
Egg Topped Hash Browns With Bacon Gravy is a delightful breakfast or brunch choice that combines crisp hash browns, creamy scrambled eggs, and savory bacon gravy in one unforgettable dish. I love the way the textures play together—the crispiness, the creaminess, the savory punch from bacon. It’s surprisingly straightforward to make, yet feels indulgent and celebratory. Thank you for cooking along with me—I truly hope this recipe brings as much joy to your table as it does to mine. Here’s wishing you an easy, flavorful experience in your kitchen. Enjoy every bite, and thanks for being part of our food-loving community!