Start by shredding your fresh potatoes and squeeze out excess moisture using a kitchen towel. Whisk your eggs gently.

In a large skillet, cook the chopped bacon over medium heat for 7-10 minutes until crispy, then set aside.

In the same skillet, add shredded potatoes and cook on medium-high for about 5-7 minutes on one side, then flip for another 4-5 minutes.

Reduce heat, add flour to bacon fat to make a roux, then gradually whisk in milk until thickened, add cayenne and salt.

Scramble eggs in a non-stick pan over medium-low heat for 3-4 minutes, ensuring they remain fluffy.

To assemble, place hash browns on a plate, top with scrambled eggs, and ladle gravy over everything.