A comforting breakfast dish combining crispy hash browns, rich bacon gravy, and perfectly cooked eggs.
Ingredients
Scale:
4 cups Frozen hash browns
6 slices Bacon
1/4 cup All-purpose flour
2 cups Milk
1/2 teaspoon Salt
1/4 teaspoon Black pepper
4 large Eggs
2 tablespoons Butter
Instructions
In a large skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove and set aside, leaving the drippings in the pan.
Add the frozen hash browns to the skillet. Spread them out evenly and cook for 5-7 minutes, or until golden brown on the bottom. Flip and cook for another 5-7 minutes until crispy.
While the hash browns are cooking, crumble the cooked bacon into bite-sized pieces.
In the same skillet, sprinkle the flour over the bacon drippings and whisk to combine. Cook for 1-2 minutes until lightly browned.
Slowly whisk in the milk, stirring continuously to avoid lumps. Cook for about 5 minutes, until the gravy thickens. Season with salt and pepper.
In a separate pan, melt butter over medium heat. Crack the eggs into the pan and cook to your desired doneness, typically 3-4 minutes for sunny-side-up.
Once the hash browns are crispy, serve them topped with the bacon gravy and a cooked egg on each plate.
