Cut the thick-cut bacon into small pieces and cook in a cold skillet over medium heat for 8-10 minutes until crispy. Transfer to a paper towel-lined plate, reserving drippings.

Preheat your oven to 400°F (200°C) and bake frozen hash brown patties for 20-25 minutes until golden brown, flipping halfway through.

Whisk eggs with a splash of water, melt butter in a non-stick pan, and cook the egg mixture gently until fluffy, around 5-7 minutes. Add heavy cream towards the end.

Using the same skillet, cook flour in bacon drippings for 1-2 minutes, then whisk in heavy cream and whole milk until smooth. Cook until gravy thickens, about 5 minutes.

Season the gravy with salt, black pepper, and parsley, simmering for another minute to combine flavors.

Stir in the reserved bacon into the gravy. Serve hash brown patties topped with scrambled eggs and drizzle with the hot bacon gravy.