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.
Nutrition
- Serving Size: 1 hash brown with eggs and gravy
- Calories: ~750 kcal
- Sugar: 6g
- Carbohydrates: 32g
- Protein: 28g