Cook the Bacon: Heat a large skillet over medium heat and cook strips of bacon until crispy and golden, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, leaving 2 tablespoons of fat in the skillet.

Make the Roux: In the same skillet, add flour and stir constantly for 1-2 minutes until golden brown.

Prepare the Gravy: Slowly whisk in milk or cream, breaking up lumps. Cook on medium heat until thickened, about 5 minutes. Stir in bacon and season.

Cook the Hash Browns: In another skillet, add butter and heat. Once melted, add hash browns and cook until golden and crispy, about 5-7 minutes on each side.

Scramble the Eggs: Whisk eggs in a bowl, melt butter in a skillet, and pour in eggs. Cook on low heat, stirring gently for 3-5 minutes until soft and creamy.

Assemble the Dish: Layer crispy hash browns on each plate, add scrambled eggs, and drizzle with bacon gravy.

Garnish and Serve: Sprinkle chopped green onions over the dish and serve hot.