Heat a tablespoon of oil in a large skillet over medium heat. Add the frozen hash browns and spread them evenly. Cook for about 5–7 minutes per side until golden brown and crispy.

In a separate skillet, cook 4–6 strips of bacon over medium heat for about 8–10 minutes until crispy. Transfer to a paper towel-lined plate to drain grease but reserve about 2 tablespoons of the bacon grease for the gravy.

In the skillet with the reserved bacon grease, whisk in 2 tablespoons of flour over medium heat for 1–2 minutes until bubbly. Gradually pour in 1 cup of milk while whisking continuously to avoid lumps. Simmer for another 3–4 minutes until thickened, then season with black pepper.

In a nonstick skillet, heat a small amount of oil over medium-low heat. Crack 2 eggs and cook them sunny-side up for about 2–3 minutes until whites are set but yolks remain runny.

To serve, layer crispy hash browns on each plate, drizzle warm bacon gravy over the hash browns, and place a fried egg on top.

Serve warm with extra gravy on the side for those who want more.