A Hearty Breakfast Worth Waking Up For

Crispy hash browns, a rich and creamy bacon gravy, and a perfectly cooked egg on top—this is the kind of breakfast that makes mornings something to look forward to. Whether you’re cooking for a weekend brunch or just want to treat yourself to something extra special, this dish delivers comfort in every bite.

Why You’ll Love This Recipe?

Combines crispy, creamy, and savory flavors in one dish
Easy to make with simple, pantry-friendly ingredients
Perfect for a weekend breakfast or a lazy brunch
Customizable with different toppings and add-ins

Ingredients

You’ll find the full list of ingredients below, but here’s a quick rundown of what you’ll need:

shredded hash browns (fresh or frozen)
butter or oil
eggs
bacon, chopped
all-purpose flour
milk
heavy cream
black pepper
salt
garlic powder
smoked paprika (optional)
shredded cheese (cheddar or your choice, optional)
Chopped parsley for garnish

Shred and Cook the Hash Browns

Grate the potatoes and rinse them under cold water to remove excess starch. Squeeze out any extra moisture, then cook them in a hot skillet with a little oil until they turn golden brown and crispy.

Fry the Bacon and Make the Gravy

Cook the bacon in a pan until it’s crispy, then set it aside. Leave a little bacon grease in the pan, whisk in some flour, and slowly add milk to create a smooth, creamy gravy. Crumble the bacon back into the gravy and season to taste.

Cook the Eggs

Fry or poach the eggs to your preferred doneness. Runny yolks make the dish extra rich, but if you prefer firmer eggs, cook them a little longer.

Assemble and Serve

Place the crispy hash browns on a plate, pour over a generous amount of bacon gravy, and top it off with an egg. Add fresh herbs or cheese if you like, and serve immediately.

Expert Tips and Tricks

Soak shredded potatoes in cold water to prevent them from turning gummy.
Use a cast-iron skillet for the crispiest hash browns.
Stir the gravy constantly to avoid lumps.
Cook the eggs over low heat for the perfect texture.

Recipe Variations and Possible Substitutions

Swap regular potatoes for sweet potatoes for a different flavor.
Use turkey bacon or sausage instead of traditional bacon.
Add shredded cheese to the gravy for extra richness.
Make it spicy with a dash of hot sauce or cayenne pepper.

Serving and Pairing Suggestions

This dish pairs wonderfully with fresh fruit, buttered toast, or a simple green salad. If you want to take it up a notch, serve it alongside a hot cup of coffee or a refreshing mimosa for a true brunch experience.

Storage and Reheating Tips

Store leftover hash browns and gravy separately in airtight containers.
Reheat hash browns in a dry skillet to bring back their crispiness.
Warm the gravy on the stove with a splash of milk to loosen it up.
Cook eggs fresh when serving instead of storing leftovers.

FAQs

Can I make the hash browns ahead of time?
Yes! Cook them ahead and reheat in a pan to keep them crispy.

Can I use pre-shredded frozen hash browns?
Absolutely. Just make sure to thaw and dry them before cooking.

What’s the best way to make the gravy thicker?
Let it simmer a little longer, or add a touch more flour.

Can I make this dish vegetarian?
Yes! Skip the bacon and use butter instead, or try a vegetarian sausage alternative.

Conclusion

Egg Topped Hash Browns with Bacon Gravy is the kind of breakfast that feels like a treat but is surprisingly easy to make. With crispy potatoes, creamy bacon-infused gravy, and a perfectly cooked egg, every bite is packed with flavor. Give it a try and start your day on a delicious note!

Egg Topped Hash Browns With Bacon Gravy

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Author: Lily Carter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4–6 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Print Recipe

Description

Crispy golden hash browns topped with a perfectly cooked egg and smothered in a rich, creamy bacon gravy—this dish is the ultimate comfort breakfast. The combination of crispy potatoes, smoky bacon, and a luscious, savory sauce makes every bite satisfying.

Instructions

Cook the Hash Browns: In a large skillet over medium heat, melt the butter or heat the oil. Spread the shredded hash browns evenly in the pan. Cook undisturbed for about 4-5 minutes until golden brown, then flip and cook another 4-5 minutes until crispy. Season with a pinch of salt and pepper. Set aside.
Prepare the Bacon Gravy: In the same skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the grease in the pan.
Make the Roux: Sprinkle the flour into the bacon grease, whisking constantly for about 1 minute until golden and bubbly. Slowly add the milk and heavy cream, whisking to combine. Simmer for 2-3 minutes until thickened. Stir in black pepper, garlic powder, smoked paprika, and a pinch of salt. Add the crispy bacon back in and mix well.
Cook the Eggs: In a separate pan, cook the eggs to your preference—fried, sunny-side-up, or poached.
Assemble the Dish: Place the crispy hash browns on plates, top each with an egg, and generously ladle the warm bacon gravy over everything. Sprinkle with shredded cheese and fresh parsley if desired.
Serve immediately and enjoy!

Notes

If using frozen hash browns, make sure to thaw and pat them dry before cooking for extra crispiness.
For a lighter gravy, use half-and-half instead of heavy cream.
Add a dash of hot sauce or cayenne pepper for a spicy kick.
Serve with toast or biscuits for a heartier meal.

Nutrition

Serving Size: 1 plate
Calories: ~480
Sugar: 3g
Sodium: 680mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 18g
Cholesterol: 215mg