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 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.

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 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.

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!