Heat oven to 375°F.
Refresh Hashbrowns according to package directions.
Combine hashbrowns and cheese in a bowl.
Roll or pat each biscuit dough into a 5-inch circle.
Place 2 tablespoons hashbrowns mixture, half of one hardboiled egg, and 1 tablespoon bacon on one side of the dough circle. Sprinkle with parsley.
Fold dough over egg to cover; pinch edges to seal. Place on a baking sheet. Brush lightly with butter and sprinkle with black pepper.
Bake until biscuits are flaky and golden brown, about 18 minutes.
Serve warm. Refrigerate leftovers; reheat in toaster oven.