In a large skillet, heat 2 tablespoons of oil over medium heat. Add hash browns and cook undisturbed for 5-7 minutes until golden brown. Flip and cook for another 5-7 minutes.

In another skillet, cook bacon over medium heat until crispy, about 6-8 minutes. Drain on paper towel, reserving 2 tablespoons of bacon fat.

In the skillet with reserved bacon fat, whisk in 2 tablespoons of flour over medium-low heat. Gradually add 1 cup of milk while stirring and cook until thickened, about 4-5 minutes. Season with black pepper.

In a non-stick skillet, heat a small amount of oil. Crack eggs into skillet and cook sunny-side up for 3-4 minutes until whites are cooked and yolks are runny.

Layer crispy hash browns on plates. Drizzle with gravy and top with sunny-side-up eggs.

Enjoy immediately while warm, optionally garnished with fresh herbs.