Prep hash browns: If frozen, defrost or microwave for 30 seconds.
Mix pancakes: Stir together water, pancake mix, vanilla, and sour cream. Let sit 15 minutes.
Scramble eggs: Whisk 2 eggs with a splash of water.
Heat griddle to 375-400°F and add oil.
Add hash browns with seasoning and 1 tbspn of oil. Spread thin, cook 10–15 minutes without moving.
Cook bacon on griddle, flipping until desired doneness.
Flip hash browns once golden, move bacon/hash browns to a corner to stay warm.
Scrape grease, ladle pancake batter, add chocolate chips. Cook 90 seconds per side.
Turn griddle off, cook eggs using residual heat: 300-325 degrees.
Crack 2 eggs for "over easy", flip after 2 minutes.
Pour scrambled eggs and let them set up, about 2 minutes.
Serve everything hot and enjoy!
