why make this recipe
Egg Topped Hash Browns with Bacon Gravy is a comforting and hearty dish that is perfect for breakfast or brunch. Its layers of crispy hash browns, creamy scrambled eggs, and rich bacon gravy create a delicious flavor explosion that will satisfy your cravings. It’s easy to make and brings a warm, homey feeling to your table. Plus, who doesn’t love a dish topped with crispy bacon and savory gravy?
how to make Egg Topped Hash Browns with Bacon Gravy
Ingredients:
- 4 to 6 Large eggs
- 2 tbsp Salted butter
- 1 cup + 2 tbsp Heavy cream
- 1 cup Whole milk
- 4 oz, ~6-8 slices Thick-cut bacon
- 2 tbsp Flour
- 2 tbsp Reserved bacon drippings
- approx. 1.5 tsp Black pepper
- approx. 2 tsp Coarse salt
- 2 tsp Dried parsley
- 4 to 6 Frozen hash brown patties
Directions:
Cut the thick-cut bacon into bite-sized pieces and add them to a cold skillet. Heat on medium until crispy and golden brown, about 7-10 minutes. Remove the bacon and drain it on paper towels to absorb excess grease.
Carefully drain the skillet, keeping about 2 tablespoons of the yummy bacon drippings. Discard the rest; this will help make your tasty gravy.
Prepare the frozen hash brown patties according to package instructions, baking them in the oven until they are toasty and crispy. This usually takes around 20-25 minutes at 425°F.
In a small saucepan, melt 2 tablespoons of salted butter over low heat. Whisk the large eggs with 1 tablespoon of warm water until frothy and light. Pour this mixture into the saucepan and stir with a wooden spoon until just set and creamy, about 5 minutes. Stir in 1 tablespoon of heavy cream, a pinch of salt, and black pepper. Cover to keep warm.
Using the reserved bacon fat, sprinkle in the 2 tablespoons of flour. Whisk continuously over medium-low heat for about 2-3 minutes until it’s golden. Gradually whisk in 1 cup of heavy cream and 1 cup of whole milk. Adjust the heat to keep it simmering low. Season with salt, black pepper, and dried parsley, cooking until the gravy thickens enough to coat the back of a spoon.
Remove the gravy from the heat and fold in the crispy bacon pieces, ensuring every bite is loaded with flavor!
On each plate, place the crispy hash brown patties as a base. Generously top with the creamy scrambled eggs and drizzle the wonderful bacon gravy over the entire dish. Garnish with extra black pepper, salt, and dried parsley if desired. Serve hot and enjoy each savory bite!
how to serve Egg Topped Hash Browns with Bacon Gravy
Serve Egg Topped Hash Browns with Bacon Gravy hot on a plate or in a bowl. You can pair it with fresh fruit or toast for a complete meal. Don’t forget extra napkins for the delicious gravy!
how to store Egg Topped Hash Browns with Bacon Gravy
To store leftovers, let the dish cool completely. Transfer it to an airtight container and refrigerate it for up to three days. When ready to eat, reheat in the microwave or on the stovetop until warmed through.
tips to make Egg Topped Hash Browns with Bacon Gravy
- Use fresh eggs for fluffier scrambled eggs.
- Make sure to cook the bacon until crispy for the best texture.
- Adjust the seasonings in the gravy to suit your taste.
- If you prefer, you can make your own hash browns from fresh potatoes.
variation
You can add some sautéed vegetables like bell peppers or onions to the eggs for extra flavor. For a spicier kick, consider adding jalapeños or hot sauce to the gravy.
FAQs
1. Can I use different types of meat in the gravy?
Yes! You can substitute the bacon with sausage or ham for a different flavor.
2. Can I make this dish ahead of time?
Yes, you can prepare the hash browns and the bacon gravy ahead of time. Just reheat them when you are ready to serve.
3. Is there a vegetarian option for this recipe?
Yes! You can skip the bacon and use vegetable broth or mushrooms to add flavor to the gravy. Replace the eggs with a tofu scramble for a vegetarian version.
Egg Topped Hash Browns with Bacon Gravy
Ingredients
For the dish
- 4 to 6 large Large eggs Use fresh eggs for fluffier scrambled eggs.
- 2 tbsp Salted butter
- 4 oz Thick-cut bacon Cut into bite-sized pieces.
- 4 to 6 pieces Frozen hash brown patties Prepare according to package instructions.
For the gravy
- 2 tbsp Flour
- 1 cup Heavy cream Plus an additional 2 tbsp for eggs.
- 1 cup Whole milk
- approx. 1.5 tsp Black pepper Adjust to taste.
- approx. 2 tsp Coarse salt Adjust to taste.
- 2 tsp Dried parsley
- 2 tbsp Reserved bacon drippings From cooking bacon.
Instructions
Prepare the bacon
- Cut the thick-cut bacon into bite-sized pieces and add them to a cold skillet. Heat on medium until crispy and golden brown, about 7-10 minutes.
- Remove the bacon and drain it on paper towels to absorb excess grease.
Make the hash browns
- Carefully drain the skillet, keeping about 2 tablespoons of the bacon drippings. Discard the rest.
- Prepare the frozen hash brown patties according to package instructions, baking them in the oven until they are toasty and crispy, around 20-25 minutes at 425°F.
Prepare the scrambled eggs
- In a small saucepan, melt 2 tablespoons of salted butter over low heat.
- Whisk the large eggs with 1 tablespoon of warm water until frothy and light.
- Pour this mixture into the saucepan and stir with a wooden spoon until just set and creamy, about 5 minutes.
- Stir in 1 tablespoon of heavy cream, a pinch of salt, and black pepper. Cover to keep warm.
Make the gravy
- Using the reserved bacon fat, sprinkle in the 2 tablespoons of flour and whisk continuously over medium-low heat for about 2-3 minutes until golden.
- Gradually whisk in 1 cup of heavy cream and 1 cup of whole milk. Adjust the heat to keep it simmering low.
- Season with salt, black pepper, and dried parsley, cooking until the gravy thickens enough to coat the back of a spoon.
- Remove the gravy from the heat and fold in the crispy bacon pieces.
Serve the dish
- On each plate, place the crispy hash brown patties as a base.
- Generously top with the creamy scrambled eggs and drizzle the bacon gravy over the entire dish.
- Garnish with extra black pepper, salt, and dried parsley if desired. Serve hot and enjoy!