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
Units
Scale
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
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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.
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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.
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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.
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Garnish (Optional): Sprinkle with fresh herbs and red pepper flakes if desired.
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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