If you’re looking for the ultimate comfort breakfast, this is it. Crispy golden hash browns, a rich and creamy bacon gravy, and a perfectly cooked egg on top—it’s everything you love about breakfast in one bite. Whether you’re making this for a slow weekend brunch or just craving something hearty, this dish will hit the spot.

Why You’ll Love This Recipe

This is the kind of breakfast that keeps you full and happy all morning. The hash browns are crispy, the bacon gravy is rich and savory, and the egg ties it all together with that delicious runny yolk. It’s easy to make, super satisfying, and feels like something you’d order at your favorite diner—except even better because it’s homemade.

Ingredients

Here’s a quick look at what you’ll need:

2 large potatoes, grated
2 tablespoons butter or oil
4 slices bacon, chopped
2 tablespoons flour
1 cup milk
Salt and pepper, to taste
2 eggs
Chopped green onions or parsley for garnish

Full list of ingredients can be found below.

Directions

Step 1: Prepare the Hash Browns

Grate the potatoes and squeeze out as much moisture as possible using a clean kitchen towel. Heat butter or oil in a skillet over medium heat and spread the shredded potatoes in an even layer. Cook until golden and crispy on one side, then flip and cook the other side.

Step 2: Make the Bacon Gravy

In a separate skillet, cook the chopped bacon until crispy. Remove the bacon and leave about 2 tablespoons of bacon grease in the pan. Whisk in the flour and cook for a minute to make a roux, then slowly add the milk, stirring constantly, until the gravy thickens. Season with salt and pepper and stir the crispy bacon back in.

Step 3: Cook the Eggs

In another pan, cook the eggs to your preference—fried with a runny yolk is best for this dish.

Step 4: Assemble the Dish

Place the crispy hash browns on a plate, pour the bacon gravy over the top, and finish with the fried egg. Garnish with green onions or parsley for extra flavor.

Expert Tips and Tricks

Make sure to squeeze out as much moisture from the potatoes as possible for extra crispy hash browns.
Use a non-stick or cast-iron skillet for the best golden-brown crust on your potatoes.
Cook the eggs over-easy or sunny-side up so the yolk can mix with the gravy—it makes the dish even better.

Recipe Variations and Possible Substitutions

Swap the potatoes for frozen hash browns to save time.
Use sausage instead of bacon for a different kind of gravy.
Add shredded cheese on top for an extra indulgent touch.

Serving and Pairing Suggestions

This dish is hearty on its own but pairs perfectly with a simple fruit salad or a side of toast to soak up the extra gravy. If you’re making it for brunch, serve it with a hot cup of coffee or a mimosa for the ultimate breakfast experience.

Storage and Reheating Tips

Hash browns are best fresh, but if you have leftovers, store them separately from the gravy and eggs. Reheat the hash browns in a skillet or oven to keep them crispy, and warm the gravy on the stovetop with a splash of milk to loosen it up.

4 FAQs

Can I make the gravy ahead of time?
Yes! The gravy can be made in advance and stored in the fridge for up to 3 days. Just reheat it on the stovetop and add a little extra milk if needed.
Can I use store-bought hash browns?
Absolutely! Frozen hash browns work great and save time.
What’s the best way to get crispy hash browns?
Removing excess moisture from the potatoes is key, and cooking them in a hot pan without stirring too much will help them develop a crispy crust.
Can I make this without bacon?
Yes! You can make a classic sausage gravy instead or use butter for a meat-free option.

Conclusion

Egg Topped Hash Browns with Bacon Gravy is the kind of breakfast that feels like a warm hug on a plate. Crispy, creamy, and full of flavor, it’s a dish you’ll find yourself making over and over. Try it for your next breakfast or brunch—you won’t regret it!

Egg Topped Hash Browns with Bacon Gravy

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Indulge in a hearty breakfast with Egg-Topped Hash Browns with Bacon Gravy. This dish combines crispy hash brown patties topped with creamy scrambled eggs and smothered in a rich bacon-infused gravy, making it a perfect start to your day.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Stovetop Cooking
Cuisine: American

Instructions

Cook the Bacon:
- Cut the bacon into bite-sized pieces. In a cold skillet, add the bacon and cook over medium heat until crispy. Remove the bacon and drain on paper towels, reserving about 2 tablespoons of the bacon drippings in the skillet.
Prepare the Hash Browns:
- Cook the frozen hash brown patties according to the package instructions until golden and crispy.
Make the Bacon Gravy:
- In the skillet with the reserved bacon drippings, sprinkle in the flour and whisk continuously over medium heat until the mixture turns golden brown.
- Gradually add the heavy cream and whole milk, whisking constantly to prevent lumps.
- Stir in the cooked bacon pieces, black pepper, salt, and dried parsley. Let the gravy simmer for a few minutes until it thickens to your desired consistency.
Prepare the Scrambled Eggs:
- In a bowl, whisk the eggs with 1 tablespoon of warm water until well combined.
- In a separate saucepan, melt the butter over low heat. Add the egg mixture and cook slowly, stirring constantly with a wooden spoon until the eggs are softly set. Season with salt and pepper to taste.
Assemble the Dish:
- Place the cooked hash brown patties on serving plates.
- Top each patty with a portion of the scrambled eggs.
- Generously spoon the bacon gravy over the eggs and hash browns.
- Garnish with additional parsley if desired, and serve immediately.

Notes

Variations: For added flavor, consider mixing shredded cheese into the scrambled eggs or adding sautéed vegetables like bell peppers and onions.
Serving Size: This recipe yields 4 to 6 servings, depending on the number of hash brown patties and eggs used.
Storage: Leftover gravy can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk if needed to reach the desired consistency.