Gold Rush Brunch For A Crowd
|Hash brown potatoes||1 (1 Package Pillsbury Make)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs) (Pillsbury Make)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Sliced canadian bacon||1 1⁄2 Pound (16 Slices)|
Prepare potatoes according to package directions; drain well.
Stir in onion and parsley.
Place in greased 13x9-inch baking dish.
Melt butter in saucepan; blend in flour, salt and pepper.
Cook over low heat, stirring constantly, until thickened.
Remove from heat, blend in sour cream.
Pour over potatoes, lifting potatoes lightly to permit sauce to mix well.
Arrange bacon in an overlapping row down center of dish.
Bake at 350° for 45 minutes.
Remove from oven.
Make 4 indentations on each side of bacon; slip 1 egg carefully into each indentation.
Season with salt and pepper as desired.
Bake 15 to 20 minutes longer or until eggs are set