Egg Topped Hash Browns Bacon (Print Version)
Golden hash browns topped with fluffy eggs and rich bacon gravy, seasoned to perfection with pepper and parsley.
# Ingredients:
Eggs and Dairy
01 -
4 to 6 large eggs
02 -
2 tablespoons salted butter
03 -
1 cup heavy cream, divided (plus 2 tablespoons)
04 -
1 cup whole milk
Meat
05 -
4 ounces thick-cut bacon (6 to 8 slices)
Potatoes
06 -
4 to 6 frozen hash brown patties
Thickening and Seasoning
07 -
2 tablespoons all-purpose flour
08 -
2 tablespoons reserved bacon drippings
09 -
1.5 teaspoons black pepper
10 -
2 teaspoons coarse salt
11 -
2 teaspoons dried parsley
# Instructions:
01 -
Cut bacon into bite-sized pieces. Place in a cold skillet and heat until bacon is crispy. Remove and drain on paper towels.
02 -
Drain bacon fat from skillet, reserving 2 tablespoons for the gravy.
03 -
Bake hash brown patties according to package instructions until golden and crispy.
04 -
In a bowl, whisk eggs with 1 tablespoon warm water. Melt butter in a small saucepan over low heat. Slowly pour in eggs, stirring constantly with a wooden spoon until soft curds form. Stir in 1 tablespoon heavy cream, and season with salt and pepper. Cover and keep warm on very low heat.
05 -
Add reserved bacon fat to the skillet. Sprinkle flour into fat and whisk continuously until mixture turns light golden brown.
06 -
Gradually whisk in remaining heavy cream and milk. Maintain low heat, bringing to a slow simmer. Season with salt, black pepper, and dried parsley. Adjust consistency with additional milk if needed.
07 -
Remove gravy from heat and stir in cooked bacon pieces.
08 -
Place cooked hash browns on serving plates. Top with scrambled eggs, then drizzle bacon gravy over the top. Garnish with additional black pepper, salt, and dried parsley if desired. Serve immediately.
# Notes:
01 -
Constant stirring during egg preparation prevents overcooking and yields creamy scrambled eggs.