Description
A hearty and comforting breakfast dish featuring crispy homemade hash browns topped with a rich bacon gravy and a perfectly fried egg. This recipe combines the crispy texture of golden hash browns with the savory flavor of bacon gravy, finished off with a runny yolk egg for a satisfying start to your day.
Ingredients
Scale
Hash Browns
- 4 medium potatoes, peeled and grated
- 2 tablespoons unsalted butter (divided)
- Salt and pepper to taste
Bacon Gravy
- 6 strips of bacon, chopped
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups milk
Eggs
- 4 large eggs
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the potatoes: Grate the potatoes and use a clean kitchen towel to squeeze out as much excess moisture as possible. Season the grated potatoes generously with salt and pepper to enhance their flavor.
- Cook the hash browns: In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the grated potatoes, pressing them down firmly to form a large patty. Cook for 5-7 minutes on each side or until the hash browns turn golden brown and crispy. Once cooked, remove from the skillet and set aside.
- Cook the bacon: In the same skillet, add the chopped bacon and fry until it becomes crispy. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate to drain excess fat, leaving the bacon drippings in the skillet.
- Sauté the onion: Add the finely chopped onion to the skillet with the bacon drippings and sauté over medium heat until translucent, about 2-3 minutes, stirring occasionally to prevent burning.
- Make the bacon gravy: Stir in the flour to the sautéed onions and cook for 1 minute to remove the raw flour taste. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Continue cooking until the mixture thickens into a smooth gravy. Season with salt and pepper to taste, and then stir the cooked bacon back into the skillet to combine. Keep the gravy warm on low heat.
- Fry the eggs: In a separate skillet, melt the remaining tablespoon of butter over medium heat. Carefully crack in the eggs and fry to your preferred doneness, with sunny-side up recommended for the best runny yolk texture.
- Assemble the dish: Place a serving of crispy hash browns on each plate. Spoon generous amounts of the warm bacon gravy over the hash browns. Top each portion with a fried egg, and sprinkle with chopped fresh parsley if desired for a pop of color and freshness.
Notes
- For extra crispiness, ensure potatoes are thoroughly dried before cooking.
- Use a non-stick skillet to prevent hash browns and eggs from sticking.
- If preferred, you can cook individual hash browns instead of a large patty.
- To adjust the gravy thickness, add more milk if too thick or cook longer if too thin.
- Fresh herbs like chives or thyme can be substituted for parsley.
