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Egg Hash Browns with Gravy

Egg Hash Browns with Gravy: A Cozy Breakfast Delight

Egg Hash Browns with Gravy is a comforting breakfast that combines crispy hash browns with fluffy eggs and creamy gravy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 4 patties Frozen Hash Brown Patties Or freshly grated potatoes
For the Eggs
  • 4-6 large Eggs For perfect scramble
  • 2 tablespoons Salted Butter Unsalted can be used as a substitute
For the Gravy
  • 6 slices Thick Cut Bacon Standard bacon may be substituted
  • 2 tablespoons Reserved Bacon Drippings Add extra butter if not enough
  • 2 tablespoons Flour Use gluten-free flour for a gluten-free version
  • 1 cup Heavy Cream Half-and-half or milk are lighter alternatives
  • 1 cup Whole Milk Adjust based on preference
  • 1 teaspoon Coarse Salt Table salt can be used
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Dried Parsley Fresh parsley can also be used

Equipment

  • skillet
  • baking sheet
  • Medium saucepan
  • spatula
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Cooking Steps
  1. Cut the thick-cut bacon into bite-sized pieces and cook in a cold skillet over medium heat until crispy, about 8–10 minutes. Drain on paper towels, leaving 2 tablespoons of drippings in the skillet.
  2. Preheat the oven for the frozen hash brown patties to 425°F (220°C). Place patties on a baking sheet and bake for about 20–25 minutes, flipping halfway through.
  3. In a medium saucepan, melt salted butter over low heat. Whisk eggs with warm water and pour into the saucepan, stirring continuously for about 4–5 minutes. Add heavy cream and season with salt and pepper.
  4. In the same skillet, whisk flour into the bacon drippings over medium heat until golden brown. Gradually add heavy cream and whole milk, simmer for 5–7 minutes until thickened. Season with salt, pepper, and parsley.
  5. Combine cooked bacon into the gravy. Plate the crispy hash browns, ladle the gravy over, and add scrambled eggs on top. Garnish with parsley or black pepper.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C).

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