Cut the bacon into smaller, bite-sized pieces. Add to a cold skillet and turn on the heat. Cook until crispy, then remove the bacon and let drain on a plate with paper towels.

Drain the bacon fat from the pan but reserve approximately 2 tablespoons of the bacon fat.

Cook the hash brown patties in the oven according to package instructions.

In a small saucepan, melt 2 tablespoons of butter. Crack eggs in a bowl, add a tablespoon of warm water, and whisk. Slowly add the eggs to the melted butter, keeping the heat low and stirring constantly until scrambled. At the end, add a tablespoon of heavy cream and a pinch of salt and pepper. Cover and set aside.

In the same skillet with reserved bacon fat, sprinkle in the flour and whisk until slightly golden brown.

Slowly add the heavy cream and milk, whisking constantly, and adjust the heat to a slow simmer. Season with salt, pepper, and dried parsley. If the gravy gets too thick, add milk a tablespoon at a time to thin it out. Stir in the cooked bacon.

Top the hash brown patties with scrambled eggs, drizzle with bacon gravy, and sprinkle with additional black pepper, salt, and dried parsley if needed. Serve immediately.