Heat a large skillet over medium-high heat and add a tablespoon of oil. Once shimmering, add frozen hash browns in an even layer and cook without stirring for 5–7 minutes until golden brown and crisp. Flip and cook for another 5–7 minutes until equally crispy. Transfer to a plate and keep warm.

In the same skillet, reduce heat to medium and add diced bacon. Cook until crispy and golden, about 6–8 minutes. Remove bacon and set aside, leaving drippings. Whisk in 1/4 cup of all-purpose flour to the bacon fat, stirring for about 1 minute until a roux forms. Gradually pour in 1 cup of cream or whole milk, whisking until gravy thickens, about 3–4 minutes; season with salt and pepper.

In a medium bowl, whisk together 4 large eggs with a splash of warm water until combined. Heat a nonstick pan over medium-low heat and add a small pat of butter. Once melted, pour in the egg mixture, gently stirring for about 3–4 minutes until set but still creamy. Remove from heat.

On each serving plate, create a base with the crispy hash browns. Spoon the scrambled eggs on top, letting some spill over.

Drizzle the rich bacon gravy over the eggs and hash browns for a deliciously creamy layer.

Sprinkle sliced green onions over the dish if desired. Serve immediately.