Season the beef patties with salt and pepper and set aside.
In a hot large saute pan over medium heat add in bacon and cook until crispy. Once the bacon is cooked reserve to the side and use the same pan to add seasoned meat.
Sear the meat for 2 to 3 minutes per side until browned but not cooked through.
Remove the chopped steaks from the pan once brown and set aside on a plate. Next, add the onions and mushrooms to the pan, turn the heat down to medium and caramelize, about 12 to 15 minutes.
Once the vegetables are nice and golden brown, deglaze with the beef stock add in the thyme, salt, and pepper and bring to a boil. Add back in the chopped steaks and simmer over low heat for 20 to 25 minutes or until the vegetables are tender and the chopped steak is cooked through.
In a separate large saute pan over medium-high heat add in the olive oil and shredded potatoes. Cook for 20 to 25 minutes flipping the potatoes over every 4 to 5 minutes until golden brown. Season with salt and pepper.
Serve the chopped steak with the hash browns, onions, mushrooms, gravy and thyme for garnish.