Description
A comforting and savory breakfast featuring crispy golden hash browns topped with soft scrambled eggs and smothered in a rich, flavorful bacon gravy. This hearty dish blends the crispiness of freshly shredded potatoes with the creamy texture of eggs and a spicy touch of cayenne in the gravy, finished with fresh herbs for a burst of freshness.
Ingredients
Scale
Hash Browns and Eggs
- 4 cups Fresh Shredded Potatoes (Be sure to dry them well before frying.)
- 1 teaspoon Salt (Helps to enhance the flavor of the potatoes.)
- 6 slices Bacon (Provides a rich, savory flavor.)
- 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.)
Bacon Gravy
- 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.)
Instructions
- Prep Ingredients: Gather all your ingredients, rinse the fresh shredded potatoes thoroughly and dry them well using paper towels to remove excess moisture. This step is crucial to achieve crispy hash browns.
- Cook Bacon: Heat a skillet over medium heat and cook the 6 slices of bacon until they are golden brown and crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan for cooking the hash browns and gravy.
- Make Hash Browns: Add the dried shredded potatoes to the skillet with the bacon drippings. Sprinkle with 1 teaspoon of salt and cook over medium heat, pressing the potatoes down slightly. Cook until the bottom is golden and crispy, then carefully flip and cook the other side until similarly crispy.
- Scramble Eggs: In a bowl, whisk the 4 large eggs until combined. Reduce heat to medium-low and add the eggs to a clean non-stick skillet. Gently cook, stirring slowly and continuously to create soft, fluffy scrambled eggs. Remove from heat while still slightly moist for the best buttery texture.
- Prepare Gravy: Using the same skillet with bacon drippings, sprinkle in 1/4 cup all-purpose flour to form a roux. Stir constantly and cook for 1-2 minutes until the flour is lightly browned. Gradually whisk in 2 cups of milk, stirring continuously until the gravy thickens to desired consistency. Season with 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper (if using), and fold in chopped crispy bacon pieces.
- Assemble: Plate the crispy hash browns, layer the soft scrambled eggs on top, then generously drizzle the hot bacon gravy over the eggs and potatoes.
- Serve Immediately: Garnish with freshly chopped herbs such as parsley or chives and enjoy this rich, flavorful dish while it’s hot for the best experience.
Notes
- Make sure to dry the shredded potatoes well to ensure maximum crispiness in your hash browns.
- You can substitute plant-based milk to make the gravy dairy-free.
- Feel free to adjust cayenne pepper to control the spiciness of the gravy.
- Cook eggs to your preferred doneness but soft scrambling provides the best texture for this dish.
- Leftover bacon gravy can be refrigerated and reheated gently.
