Gold Rush Brunch
|Hash brown potatoes||1 1⁄4 Cup (20 tbs) (Pillsbury)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Canadian style bacon||3⁄4 Pound (8 Slices)|
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.
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