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Preheat oven to 375℉.
Cook bacon in a skillet on medium heat until crisp. Crumble the bacon.
While bacon is cooking, cook the hash browns in an air fryer at 400℉ for 10 minutes. Shake the basket and cook for another 5 minutes. If you don’t have an air fryer, cook in the oven according to package directions.
Remove the bacon from the pan and drain excess grease, leaving enough to cook the eggs.
Beat eggs in a bowl and then pour into the skillet. Stir and cook until the eggs are about halfway done. Then, add the bacon and potatoes. At this point you can season with a small amount of salt and pepper keeping in mind the saltiness that the bacon adds.
Cook until eggs are done and then let cool completely. This is essential so you do not melt your dough!
Lay out empanada dough.
Spoon about 2 tablespoons of the egg mixture on the bottom half of the dough.
Fold top half over and pinch the edges down.
Holding the empanada in one hand, begin pinching the edges upward, forming a peak in between each fold.
Space out evenly on baking sheet and brush with beaten egg.
Bake for 24-26 minutes, or until empanadas are golden brown.