Heat a large skillet over medium heat and add oil. Spread hash browns evenly and season with salt and pepper. Cook for 5-7 minutes until golden brown, flip and cook another 5 minutes. Transfer to a warm plate.

In the same skillet, reduce heat and add chopped bacon. Cook until crispy and golden. Remove bacon and set aside, leaving fat in the skillet. Whisk in flour for 1 minute, then gradually add milk and whisk until thickened, about 3-4 minutes. Season with salt and pepper.

In a separate skillet, whisk eggs until fluffy. Add warm water. Heat the skillet over low heat, pour in eggs, and stir continuously until soft curds form and eggs are just set.

Layer crispy hash browns on plates, top with scrambled eggs, and drizzle bacon gravy over. Garnish with green onions if desired.