Heat your oven to 400 degrees. Cover a baking sheet that has edges with aluminum foil. Place the bacon on the foil, and then bake for 10-15 minutes until it reaches the level of crispness you desire. Then remove from the oven and blot the excess grease with a paper towel.

While the bacon cooks, prepare the hash. Melt one tablespoon of butter in a large skillet over medium heat. Add the potato hash. Season with the salt and pepper. Use a spatula to press the potato into the pan. After 5-6 minutes the potato will have browned and will be ready to flip. Use a spatula to cut the potato hash in half, and then flip the halves. Add another tablespoon of butter to the pan. The second side of the hash will be browned after about 5 minutes. At this point turn the heat as low as possible to keep warm.

Prepare the cheese sauce by whisking the milk and flour together in a saucepan over medium heat. Stir frequently until the sauce comes to a slow bubble. Then whisk constantly for 1 minute while the sauce thickens. Add the cheese and parsley and stir until the cheese has melted. Keep warm on low while you prepare the eggs.

Melt 1 teaspoon of butter in a skillet over medium-low heat. Once melted, crack two eggs in opposite sides of the skillet. Cook for 3-4 minutes until the white is fully cooked and the yolk is still soft.

Divide the ingredients between two bowls. Start with the arugula, place the potato hash over, spoon the cheese sauce over, top with the egg, and add a slice of bacon.