Gold Rush Brunch 1 6-ounce package dry hashed brown potatoes with onion 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 cups milk 1 cup dairy sour cream 2 tablespoons snipped parsley 8 slices Canadian-style bacon 8 eggs
Oven 350 degrees Place dry potatoes in a bowl. Cover potatoes with very hot water; let stand 15 minutes. Drain potatoes; set aside. In a large saucepan melt butter; stir in flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream, parsley, and rehydrated potatoes. Spread in a 13 by 9 by 2-inch baking dish. Arrange bacon slices down center, overlapping as needed. Bake, uncovered, in a 350 degree oven for 20 minutes. Remove from oven. Make 4 depressions on each side of bacon. Break 1 egg into a small dish. Carefully slide each egg into one of the depressions. Sprinkle with salt and pepper. Return to oven; bake 12 to 15 minutes more. Serves 8. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
