Hash Browns with Eggs and Bacon (Print-Friendly Version)
Golden hash browns paired with soft eggs and a savory bacon sauce for a cozy breakfast or brunch.
# Ingredients List:
→ Dairy & Eggs
01 -
6 large eggs
02 -
30 g salted butter
03 -
240 ml whole milk
04 -
240 ml heavy cream, split
→ Potatoes
05 -
4-6 frozen hash brown patties
→ Meat
06 -
115 g thick bacon slices (6-8 pieces)
→ Seasoning & Dry
07 -
2 tsp dried parsley
08 -
1.5 tsp black pepper, ground
09 -
30 ml bacon fat reserved
10 -
2 tsp coarse salt
11 -
16 g all-purpose flour
# Detailed Cooking Steps:
01 -
Follow the package instructions and crisp your hash browns up nice and golden.
02 -
Whisk eggs with warm water. Melt butter low heat in a pan. Pour eggs in slowly while stirring until soft clumps form. Mix in cream, salt, and pepper. Cover and keep warm but don’t leave on direct heat.
03 -
Chop the bacon into small bits. Start in a cold skillet and cook over medium until they’re crunchy. Take them out and drain on paper towels.
04 -
Pour off most of the fat but keep 2 tablespoons (about 30 ml) in the pan to use for the gravy.
05 -
Sprinkle flour into the bacon fat in your skillet. Keep stirring on medium heat until it turns a golden brown color. Slowly whisk in the cream and milk. Let it thicken on low heat. Add salt, pepper, and parsley to taste. If it gets too thick, add milk little by little.
06 -
Take the pan off the heat and stir in the cooked bacon pieces so they’re coated with that creamy gravy.
07 -
Put hash browns on plates. Spoon scrambled eggs on top. Pour over plenty of bacon gravy. Sprinkle some extra salt, pepper, and parsley if you like and serve right away.
# Helpful Hints:
01 -
Tweak the bacon, salt, and pepper amounts how you like it. Want it lighter? Try turkey bacon or less cream. Make sure eggs are cooked through safely. A smaller pan helps make fluffier eggs.