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Egg Topped Hash Browns with Bacon Gravy

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.

Ingredients

Units Scale

For the Hash Browns and Eggs:

  • 4 to 6 frozen hash brown patties
  • 4 to 6 large eggs
  • 2 tablespoons salted butter
  • 1 tablespoon warm water
  • Salt and freshly ground black pepper, to taste

For the Bacon Gravy:

  • 4 ounces thick-cut bacon (approximately 6 to 8 slices)
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1.5 teaspoons freshly ground black pepper
  • 2 teaspoons coarse salt
  • 2 teaspoons dried parsley

Instructions

  1. 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.

  2. Prepare the Hash Browns:

    • Cook the frozen hash brown patties according to the package instructions until golden and crispy.

  3. 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.

  4. 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.

  5. 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.

Nutrition

Find it online: https://cookedbyandy.com/egg-topped-hash-browns-with-bacon-gravy/