Egg Topped Hash Browns with Bacon Gravy Delight

Start your morning with a hearty, indulgent breakfast that feels like a hug on a plate.

These Egg Topped Hash Browns with Bacon Gravy combine crispy golden hash browns, savory bacon-infused gravy, and perfectly cooked eggs for the ultimate breakfast indulgence.

It’s perfect for weekend brunch, special mornings, or whenever you need a comforting start to the day.

Why You’ll Love This Recipe

• Crispy, golden hash browns
• Rich, savory bacon gravy
• Eggs cooked to your liking
• Perfect for brunch or weekend breakfast
• Easy to make in one skillet

Ingredients

Hash Browns

• 4 cups shredded potatoes (fresh or frozen, thawed)
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• Salt and pepper to taste

Bacon Gravy

• 6 slices bacon, chopped
• 2 tbsp all-purpose flour
• 2 cups milk
• Salt and pepper to taste
• Optional: pinch of garlic powder

Egg Topping

• 4 large eggs
• Optional garnish: chopped chives or parsley

Instructions

1. Preheat oven to 400°F (200°C) if finishing eggs in oven.
2. Heat butter and oil in a large skillet over medium heat. Add shredded potatoes, season with salt and pepper, and cook until golden brown and crispy on both sides. Remove from skillet and keep warm.
3. In the same skillet, cook chopped bacon until crisp. Remove bacon and set aside, leaving bacon fat.
4. Sprinkle flour into the skillet with bacon fat and whisk for 1–2 minutes to make a roux. Gradually whisk in milk until smooth. Cook until thickened. Season with salt, pepper, and optional garlic powder. Stir bacon back into gravy.
5. Place hash browns back in the skillet and spoon bacon gravy over the top.
6. Cook eggs to your preference (fried, poached, or baked on top). Place over hash browns with gravy.
7. Garnish with chopped chives or parsley and serve immediately.

Tips for Perfect Hash Browns with Bacon Gravy

• Use a non-stick or cast-iron skillet for crispier hash browns
• For extra cheesy flavor, sprinkle shredded cheddar on top before adding eggs
• Make sure gravy is thick but pourable for best texture
• Serve immediately for best crispness and warmth

Serving Ideas

• Weekend brunch with coffee or orange juice
• Breakfast for family gatherings
• Hearty morning meal before a busy day
• Pair with toast or fresh fruit for balance

Storage

• Hash browns: refrigerate for up to 2 days, reheat in oven or skillet
• Bacon gravy: store in airtight container for up to 3 days, reheat on stove

Egg Topped Hash Browns with Bacon Gravy

Crispy golden hash browns smothered in creamy bacon gravy and topped with perfectly cooked eggs, ideal for a hearty breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Hash Browns

• 4 cups shredded potatoes fresh or frozen, thawed
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• to taste salt and pepper

Bacon Gravy

• 6 slices bacon chopped
• 2 tbsp all-purpose flour
• 2 cups milk
• to taste salt and pepper
• pinch garlic powder optional

Egg Topping

• 4 eggs large
• to taste chopped chives or parsley optional garnish

Equipment

• Large skillet
• Spatula
• Whisk

Method

 

1. Heat butter and oil in a large skillet over medium heat. Cook shredded potatoes until golden and crispy. Remove and keep warm.
2. Cook chopped bacon until crisp. Remove bacon and leave fat in skillet.
3. Sprinkle flour into bacon fat and whisk 1–2 minutes. Gradually whisk in milk until smooth. Season with salt, pepper, and optional garlic powder. Stir bacon back in.
4. Place hash browns back in skillet and spoon bacon gravy over top.
5. Cook eggs to preference and place on top of hash browns with gravy.
6. Garnish with chives or parsley and serve immediately.

Notes

Use a cast-iron skillet for crispier hash browns. Serve immediately for best texture.