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Ultimate Comfort Breakfast Egg Topped Hash Browns with Bacon Gravy - Featured Image

Ultimate Comfort Breakfast Egg Topped Hash Browns with Bacon Gravy

Learn how to make delicious Egg Topped Hash Browns with Bacon Gravy. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients that honor simplicity while packing in flavor. I always reach for fresh eggs and quality bacon because they really make a difference in the gravy and the topping. For the hash browns, using shredded potatoes with a bit of seasoning is all you need to achieve that perfect crispiness. Don’t shy away from using homemade bacon drippings to enrich the gravy—it’s such a simple step that elevates the whole dish. Here’s what you’ll need:

  • 4 cups shredded potatoes (fresh or frozen, thawed)
  • 6 slices thick-cut bacon
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 4 large eggs
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon smoked paprika (optional)
  • Fresh chives or parsley for garnish (optional)

If you want a lighter twist, turkey bacon can work, but the gravy won’t be as rich. For dairy-free options, almond or oat milk can substitute, though the gravy won’t be quite as creamy.

Instructions

  1. Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove bacon and set aside on paper towels. Reserve 2 tablespoons of bacon drippings in the pan.
  2. Add butter to the skillet with bacon drippings. Once melted, sprinkle the flour evenly and whisk continuously to make a roux, cooking for about 2 minutes until bubbly and golden.
  3. Slowly pour in the milk while whisking constantly to avoid lumps. Continue cooking and stirring until the gravy thickens, about 5-7 minutes. Season with salt, pepper, garlic powder, and smoked paprika. Chop the cooked bacon and stir half into the gravy, reserving some for garnish.
  4. In a separate skillet, heat a tablespoon of oil over medium-high heat. Add shredded potatoes in a thin, even layer. Cook without stirring for 5-7 minutes until golden and crispy on one side, then flip and cook the other side. Season with salt and pepper.
  5. In another pan, cook eggs to your preference—sunny-side-up is my favorite because of the runny yolk that mixes beautifully with the gravy and potatoes.
  6. Assemble by layering the crispy hash browns on plates, spooning generous amounts of bacon gravy over the top, then carefully placing an egg on each serving. Garnish with remaining bacon and fresh herbs if you like.

One tip from my early days of cooking this: don’t rush the gravy. Let it thicken slowly for that silky texture that makes the dish feel indulgent but balanced.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Egg Topped Hash Browns with Bacon Gravy, recipe, cooking, food