If you’re looking for a breakfast that’s a little bit indulgent, a whole lot comforting, and just straight-up delicious, look no further. This Egg Topped Hash Browns with Bacon Gravy recipe is the breakfast of dreams—crispy hash browns, a perfectly cooked egg on top, and a savory bacon gravy that will make you swoon. It’s the kind of dish you make when you want to impress, or if you just need a little extra TLC on a lazy weekend morning.
Why You’ll Love This Recipe?
This breakfast dish is comfort food at its finest. The crispy, golden hash browns are the perfect base, and then you get a velvety, rich bacon gravy to pour all over them. Topping it with an egg adds that perfect creamy texture, and each bite is a glorious combination of salty, savory, and crispy. It’s hearty enough to keep you full all day, and trust me, it’ll quickly become one of your favorite go-to breakfast recipes.
Ingredients
Here’s a quick look at the ingredients you’ll need for this mouthwatering dish. (The full list with measurements is down below!)
- Russet potatoes (for those crispy hash browns)
- Eggs
- Bacon (because what’s better than bacon?)
- Flour (to thicken the gravy)
- Milk (for that creamy gravy texture)
- Butter (always a must for gravy)
- Salt and pepper (to taste)
The full ingredient list with exact measurements is at the bottom of the post, so no worries there!
Directions
Step 1: Make the Hash Browns
Start by shredding your potatoes. Russet potatoes are perfect for this recipe because they give you the ideal crispy texture. Once they’re shredded, rinse them under cold water to remove the excess starch (this helps them get extra crispy). Pat the potatoes dry with a clean towel, then heat a little oil or butter in a large skillet over medium-high heat. Cook the shredded potatoes in the skillet, pressing them down to form a nice, even layer. Flip them once they’re golden and crispy on one side—this should take about 5-7 minutes per side. Once done, set them aside on a paper towel to drain any excess oil.
Step 2: Cook the Bacon
In the same skillet, cook the bacon over medium heat. Let the bacon get crispy, then remove it from the pan and set it aside on a plate. Don’t throw away that delicious bacon grease! You’ll need it to make the gravy. Once the bacon is cool enough, crumble it up and set it aside for later.
Step 3: Make the Bacon Gravy
To the bacon grease in the skillet, add a couple of tablespoons of butter and let it melt. Stir in the flour and cook for about a minute to make a roux. Then, gradually add the milk while whisking continuously to avoid any lumps. Keep whisking until the gravy thickens, about 4-5 minutes. Season with salt and pepper to taste, and then stir in the crumbled bacon. Let it simmer for another 2-3 minutes so the bacon flavor infuses into the gravy.
Step 4: Cook the Eggs
While your gravy is simmering, heat another little bit of butter or oil in a separate pan and cook your eggs. You can go with fried eggs, sunny side up, or scrambled—whatever you prefer! I recommend a runny yolk because when it breaks, it mixes beautifully with the gravy and hash browns, but you can cook your eggs to your desired level of doneness.
Step 5: Assemble and Serve
Now comes the fun part—assembling! Place your crispy hash browns on a plate, and top them with the cooked egg(s). Pour the rich, creamy bacon gravy over the top, making sure it covers everything in its savory goodness. Add a little extra crumbled bacon on top for a garnish, if desired, and serve immediately!
Expert Tips and Tricks
- Crispier Hash Browns: The secret to crispy hash browns is removing as much moisture as possible from the potatoes. After shredding, don’t skip the step of rinsing and patting them dry—this is crucial!
- Gravy Consistency: If the bacon gravy is too thick, you can always add a bit more milk to thin it out to your desired consistency. If it’s too thin, let it simmer for a few more minutes to thicken up.
- Eggs: If you want the yolk to stay runny, be careful not to overcook your eggs. Cooking them in a bit of butter on low heat helps to prevent them from getting crispy edges, keeping that soft, creamy texture intact.
Recipe Variations and Possible Substitutions
- Hash Brown Substitutes: If you’re not a fan of traditional hash browns, you can use shredded sweet potatoes or even make a potato pancake version for a slightly different take on the dish.
- Vegetarian Version: You can make a vegetarian version by omitting the bacon and using vegetable oil or butter in place of bacon grease to make the gravy. For extra flavor, try adding mushrooms to the gravy for a meaty texture.
- Gravy Alternatives: If you don’t eat bacon or want a different flavor profile, you can swap out the bacon for sausage or even make a plain white gravy with just butter, flour, and milk.
Serving and Pairing Suggestions
This hearty breakfast dish stands on its own, but if you’re looking to balance things out, you can serve it with a light side of sautéed greens or a fresh fruit salad. For drinks, a classic cup of coffee or a mimosa pairs perfectly with this dish for that ultimate brunch experience. It’s filling enough that you won’t need anything too heavy on the side!
Storage and Reheating Tips
If you have leftovers (which I doubt you will), store the hash browns, gravy, and eggs separately in airtight containers in the fridge. The hash browns will stay crispy if reheated in a skillet over medium heat, and you can reheat the gravy on the stovetop with a splash of milk to bring it back to life. Eggs should be eaten fresh, but if you have any leftover, reheat them gently in a pan or microwave on low to avoid overcooking.
4 FAQs
1. Can I use frozen hash browns for this recipe?
While fresh shredded potatoes will give you the best texture, frozen hash browns are totally fine! Just be sure to cook them thoroughly to get them crispy.
2. Can I use turkey bacon instead of regular bacon?
Absolutely! Turkey bacon will give you a lighter option, but it won’t have quite the same rich flavor as pork bacon. You can still make a delicious gravy, though!
3. What can I serve this with for a complete meal?
This dish is pretty filling on its own, but you can serve it with a simple side salad, some grilled tomatoes, or even fresh fruit to balance out the richness.
4. Can I make the gravy ahead of time?
Yes, you can make the gravy ahead of time and store it in the fridge for up to 3 days. When you’re ready to serve, just reheat it on the stovetop and add a little more milk if it’s too thick.
Conclusion
Egg Topped Hash Browns with Bacon Gravy is the kind of breakfast that feels indulgent yet comforting at the same time. It’s perfect for weekends when you have a little extra time to treat yourself, or even for a special brunch gathering. Crispy hash browns, savory bacon gravy, and a perfectly cooked egg combine to make this a dish you’ll want to make again and again. Trust me, once you try it, you’ll understand why it’s the ultimate breakfast comfort food!
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Egg Topped Hash Browns With Bacon Gravy: A Hearty Breakfast That’ll Wow You
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2–4 servings (depending on portion size) 1x
- Category: Breakfast, Brunch, Comfort Food
- Method: Frying, Sautéing
- Cuisine: American, Southern-Inspired
- Diet: Gluten Free
Description
A rich and satisfying breakfast dish featuring crispy hash browns, topped with a perfectly fried egg, and smothered in a savory, creamy bacon gravy. This indulgent meal is sure to kickstart your day with bold flavors and a hearty, comforting texture.
Ingredients
For the Hash Browns:
- 2 large russet potatoes, peeled and grated
- 2 tbsp vegetable oil (for frying)
- Salt and pepper to taste
For the Bacon Gravy:
- 6 slices of bacon, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk (or half-and-half for extra creaminess)
- Salt and pepper to taste
- A pinch of cayenne pepper (optional, for heat)
For the Eggs:
- 2–4 large eggs (depending on servings)
- Salt and pepper to taste
- Butter or oil for frying eggs
Optional Garnishes:
- Chopped fresh parsley or chives
- Crushed red pepper flakes (for extra heat)
Instructions
-
Make the Hash Browns:
- Grate the potatoes using a box grater or food processor. Rinse the grated potatoes under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
- Heat vegetable oil in a large skillet over medium heat. Add the grated potatoes to the pan in an even layer. Press them down lightly with a spatula, and cook until golden brown and crispy, about 5-7 minutes per side. Season with salt and pepper. Set aside.
-
Prepare the Bacon Gravy:
- In the same skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving a little bit of the bacon fat in the pan.
- Add butter to the skillet and melt over medium heat. Stir in the flour, and cook for 1-2 minutes, forming a roux.
- Slowly whisk in the milk, and continue to cook, stirring constantly until the gravy thickens, about 3-4 minutes. Season with salt, pepper, and cayenne (if using). Stir in the crispy bacon pieces, then remove from heat.
-
Fry the Eggs:
- In a separate skillet, heat a bit of butter or oil over medium heat. Crack the eggs into the pan and fry to your desired doneness (sunny-side up, over-easy, or well-done). Season with salt and pepper.
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Assemble the Dish:
- Place a serving of crispy hash browns on each plate. Top with a fried egg, then generously spoon the bacon gravy over the top.
-
Garnish (Optional): Sprinkle with fresh herbs and red pepper flakes if desired.
-
Serve and Enjoy: Serve immediately for a hearty breakfast experience.
Notes
- For a lower-fat version, you can use turkey bacon or skip the gravy and simply top the hash browns and eggs with a bit of salsa or avocado.
- Adjust the level of seasoning to your personal preference, especially with the bacon gravy.
Nutrition
- Serving Size: 1 plate (includes hash browns, 1 egg, and gravy)
- Calories: 450-550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 210mg