Ingredients
Scale
- 4 large russet potatoes, peeled and grated
- 4 large eggs
- 1 cup cooked and crumbled bacon
- 1 cup milk
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
- Squeeze grated potatoes to remove moisture. Heat 2 tablespoons butter in a skillet and add potatoes, pressing down firmly.
- Cook for 5-7 minutes until golden brown, then flip and cook the other side for another 5-7 minutes.
- In a saucepan, melt remaining butter, whisk in flour, then gradually add milk while stirring until thickened. Fold in crumbled bacon and season.
- Cook eggs in a non-stick skillet to desired doneness.
- Assemble by placing hash browns on a plate, topping with a fried egg, drizzling with gravy, and garnishing with green onions.
Notes
- Ensure potatoes are well-drained for the best texture.
- Feel free to customize the egg style to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
- Diet: Omnivore