Egg Topped Hash Browns Bacon (Printable Version)
Crispy hash browns with creamy eggs and flavorful bacon gravy, perfect for a comforting brunch or breakfast.
# Ingredients Required:
→ Eggs and Dairy
01 -
4-6 large eggs
02 -
30 g salted butter
03 -
240 ml heavy cream, divided
04 -
240 ml whole milk
→ Meat
05 -
115 g thick-cut bacon (6-8 slices)
→ Potatoes
06 -
4-6 frozen hash brown patties
→ Dry Ingredients and Seasonings
07 -
16 g all-purpose flour
08 -
30 ml reserved bacon drippings
09 -
1.5 tsp ground black pepper
10 -
2 tsp coarse salt
11 -
2 tsp dried parsley
# Guide to Cooking:
01 -
Cut bacon into bite-sized pieces. Cook in a cold skillet over medium heat until crisp. Remove bacon and drain on paper towels.
02 -
Drain bacon fat, reserving 2 tablespoons (about 30 ml) in the skillet for the gravy.
03 -
Cook frozen hash brown patties according to the package instructions until golden and crisp.
04 -
Melt butter in a saucepan over low heat. Whisk eggs with 15 ml warm water. Slowly add eggs to the melted butter, stirring constantly until soft curds form. Stir in 15 ml heavy cream and a pinch of salt and pepper. Cover and keep warm off the heat.
05 -
Add flour to the reserved bacon fat in the skillet. Whisk continuously over medium heat until the mixture turns golden brown. Gradually whisk in heavy cream and milk, maintaining low heat until gravy thickens. Season with salt, black pepper, and dried parsley, adjusting seasoning to taste. If too thick, add milk 15 ml at a time.
06 -
Remove the skillet from heat and stir cooked bacon pieces into the gravy.
07 -
Place cooked hash brown patties on plates. Top each with scrambled eggs, then generously drizzle with bacon gravy. Optionally, sprinkle extra black pepper, salt, and dried parsley. Serve immediately.
# Extra Suggestions:
01 -
Adjust bacon, salt, and pepper quantities to personal preference. For a lighter variation, use turkey bacon or reduce heavy cream. Ensure eggs reach a safe internal temperature. Use a smaller pan for creamier scrambled eggs.