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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.