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Gold Rush Brunch

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Ingredients
  Hash brown potatoes 1 1⁄4 Cup (20 tbs) (Pillsbury)
  Chopped onion 1⁄4 Cup (4 tbs)
  Dried parsley flakes 1 Tablespoon
  Butter 2 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Canadian style bacon 3⁄4 Pound (8 Slices)
  Eggs 4
Directions

Prepare potatoes according to package directions; drain well.
Stir in onion and parsley.
Place in greased 9-inch square baking dish.
Melt butter in saucepan; blend in flour, salt and pepper.
Add milk.
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 2 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

Recipe Summary

Course: 
Main Dish
Method: 
Baked

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