If you’re searching for a breakfast dish that perfectly marries crispy, golden hash browns with the indulgent flavor of smoky bacon gravy, topped off with velvety eggs, then you’ve just found your new favorite. This Egg-Topped Hash Browns with Bacon Gravy Recipe delivers rich, comforting, and hearty flavors in every bite. It’s the kind of dish you’ll crave for lazy weekend mornings or when you want to impress guests with a stunning plate that tastes like a hug on a fork.
Ingredients You’ll Need
Simple yet flavorful ingredients come together in this recipe, each playing a vital role in creating the perfect harmony of taste, texture, and color. From crispy potatoes to creamy gravy and fresh herbs, these essentials will turn your kitchen into a cozy breakfast haven.
- 4 cups Fresh Shredded Potatoes: Make sure to dry them well before frying to get that perfect crispiness.
- 1 teaspoon Salt: The secret to enhancing all the natural flavors of the potatoes and gravy.
- 6 slices Bacon: Adds a rich, savory depth that makes the gravy irresistible.
- 2 cups Milk: Choose plant-based milk if you want a non-dairy twist without losing creaminess.
- 1/4 cup All-Purpose Flour: Crucial for thickening the luscious bacon gravy to just the right consistency.
- 1 teaspoon Black Pepper: Adjust this to balance warmth and spice in every bite.
- 1/4 teaspoon Cayenne Pepper: Optional, but brings a subtle spicy kick if you’re feeling adventurous.
- 4 large Eggs: Cooked soft and buttery, they crown the dish with richness and a silky texture.
- 1/4 cup Fresh Herbs: Parsley or chives brighten the dish with freshness and a pop of color.
How to Make Egg-Topped Hash Browns with Bacon Gravy Recipe
Step 1: Prepare the Hash Browns
First things first: rinse the shredded potatoes under cold water to wash away excess starch, then pat them completely dry using a clean kitchen towel. This step is key to creating crispy hash browns that won’t steam in the pan. Heat a drizzle of oil in a large skillet over medium-high heat, add the shredded potatoes in an even layer, sprinkle with salt, and cook undisturbed until edges turn golden and crunchy. Flip carefully to crisp the other side, then transfer to a plate.
Step 2: Cook the Bacon and Make the Gravy
In the same skillet, cook the bacon slices until crispy. Remove the bacon and set aside on a paper towel-lined plate, leaving the bacon fat in the pan. This flavorful fat is the base for your gravy. Stir in the flour and cook for a couple of minutes to form a roux, then slowly whisk in the milk, ensuring no lumps. Add black pepper, cayenne (if using), and salt. Keep stirring until the gravy thickens to a smooth, silky texture. Chop the cooked bacon and stir it back into the gravy—pure comfort in every spoonful.
Step 3: Cook the Eggs
Using a non-stick pan or the cleaned skillet, gently cook the eggs sunny side up or to your preferred doneness, aiming for soft, buttery yolks that will mingle beautifully with the crispy potatoes and savory gravy.
Step 4: Assemble Your Dish
Start with a bed of crispy hash browns, generously drizzle over the warm bacon gravy, then delicately place the eggs on top. Finish with a sprinkle of fresh herbs to add vibrancy and a touch of elegance. Your Egg-Topped Hash Browns with Bacon Gravy Recipe is ready to delight.
How to Serve Egg-Topped Hash Browns with Bacon Gravy Recipe
Garnishes
A sprinkle of fresh parsley or chives not only adds a burst of color but also brightens the rich flavors in the dish. For an extra indulgent touch, a dollop of sour cream or a few crumbles of sharp cheddar can elevate this dish further.
Side Dishes
This dish pairs perfectly with a simple green salad tossed with a light vinaigrette to balance the richness, or fresh fruit salad for a refreshing contrast. For a heartier brunch, consider adding toasted sourdough or crusty bread to soak up every bit of that delicious bacon gravy.
Creative Ways to Present
For a fun twist, serve the hash browns in individual cast-iron skillets or ramekins, layering the gravy and eggs for visual appeal. You could also turn this into a shareable platter, garnished with vibrant edible flowers or microgreens for that wow factor when entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover hash browns and bacon gravy can be stored separately in airtight containers in the refrigerator for up to 3 days. Keep the eggs aside and cook fresh when ready to serve for the best texture and flavor.
Freezing
The bacon gravy freezes beautifully, so pour it into a freezer-safe container and store for up to 2 months. Shredded potatoes and cooked hash browns don’t freeze as well but can be frozen before cooking if flattened on a baking sheet and then transferred to a freezer bag.
Reheating
Gently reheat the gravy on the stove over low heat, adding a splash of milk if it thickens too much. Re-crisp the hash browns in a hot skillet before layering with warmed gravy and freshly cooked eggs for that original dish magic.
FAQs
Can I use frozen hash browns for this Egg-Topped Hash Browns with Bacon Gravy Recipe?
Yes, frozen shredded potatoes can be used, but be sure to thaw and squeeze out as much moisture as possible to maintain crispiness when frying.
What’s the best way to cook the eggs for this dish?
Sunny side up or over easy works best to keep the yolks runny and luscious, which adds a creamy element that complements the crunchy potatoes and rich gravy.
Is it possible to make the gravy vegetarian?
Absolutely! Substitute bacon with smoked paprika and use vegetable broth to create a smoky vegetarian gravy that’s just as tasty.
How spicy should I make the gravy?
The cayenne pepper is optional and should be adjusted to your heat tolerance. Even a small pinch adds a lovely warmth that lifts the flavors without overpowering them.
Can I add cheese to the dish?
Definitely! Cheddar, pepper jack, or gruyere all melt beautifully over the hot hash browns and add another layer of indulgence.
Final Thoughts
This Egg-Topped Hash Browns with Bacon Gravy Recipe is a celebration of textures and flavors that is sure to become a breakfast staple in your home. With crispy, golden potatoes, velvety gravy packed with savory bacon goodness, and luscious eggs, it’s comfort food at its finest. Give it a try and watch everyone around your table fall a little more in love with breakfast all over again.
Print
Egg-Topped Hash Browns with Bacon Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
This Irresistible Egg Topped Hash Browns with Bacon Gravy Delight is a hearty and comforting breakfast recipe featuring crispy shredded potatoes topped with soft-cooked eggs and a rich, savory bacon gravy, garnished with fresh herbs. Perfect for a satisfying meal that combines textures and flavors seamlessly.
Ingredients
Hash Browns
- 4 cups Fresh Shredded Potatoes (Be sure to dry them well before frying.)
- 1 teaspoon Salt (Helps to enhance the flavor of the potatoes.)
Bacon Gravy
- 6 slices Bacon (Provides a rich, savory flavor.)
- 2 cups Milk (Use plant-based varieties for a non-dairy option.)
- 1/4 cup All-Purpose Flour (Thickens the gravy.)
- 1 teaspoon Black Pepper (Adjust to your taste preferences.)
- 1/4 teaspoon Cayenne Pepper (Optional for a spicy hint.)
Toppings
- 4 large Large Eggs (Cook to a soft, buttery texture for the best results.)
- 1/4 cup Fresh Herbs (Such as parsley or chives to enhance freshness.)
Instructions
- Prepare the Hash Browns: Thoroughly dry the shredded potatoes to remove excess moisture. Heat a skillet over medium heat and add a small amount of oil or butter. Spread the shredded potatoes evenly in the skillet, sprinkle with salt, and cook until golden brown and crispy on one side, about 10-15 minutes. Flip and cook the other side until crispy and cooked through. Remove from skillet and keep warm.
- Make the Bacon Gravy: In the same skillet, cook the bacon slices over medium heat until crispy. Remove bacon and set aside, reserving about 2 tablespoons of the bacon fat in the skillet. Crumble the cooked bacon for garnishing later. Add the all-purpose flour to the bacon fat and whisk continuously to create a roux, cooking until golden and bubbly, about 2-3 minutes. Gradually add the milk while whisking to prevent lumps. Cook and stir until the gravy thickens, about 5-7 minutes. Season with black pepper and cayenne pepper to taste.
- Cook the Eggs: In a separate non-stick skillet, gently cook the eggs to your preferred doneness, ideally soft and buttery. This can be achieved by frying or scrambling the eggs over low heat, ensuring the yolks remain rich and creamy.
- Assemble the Dish: Place the crispy hash browns on plates, spoon over generous amounts of the bacon gravy, and top each with a cooked egg. Garnish with freshly chopped herbs and the crumbled bacon pieces for added flavor and texture.
Notes
- Drying the shredded potatoes well is essential to achieve crispy hash browns.
- Use plant-based milk to make the gravy dairy-free.
- The cayenne pepper is optional but adds a nice subtle heat to the gravy.
- Soft-cooked eggs provide a creamy texture that complements the crispy potatoes and savory gravy.
- Fresh herbs add color and freshness to the dish—parsley or chives work best.
