Charlene's Recipe

Gold rush brunch

Category: Best ever casseroles

Serves 8

15.5 oz pkg frozen shredded hashbrowns with peppers and onions
1/4 cup butter
1/4 cup all purpose flour
1/2 tsp salt
1/8 tsp pepper
2 cup milk
1 cup sour cream
2 Tbsp fresh parsley, minced
8 slices Canadian bacon
8 eggs

Prepare hashbrowns according to package directions; set aside. Melt butter in a saucepan; blend in flour, salt and pepper. Stir in milk; cook until bubbly. Remove from heat; stir in sour cream, parsley and hashbrowns. Spoon into a greased 13x9 inch baking pan; arrange bacon in the center. Bake at 350 degrees for 20 minutes; remove from oven. Make 8 depressions in mixture; place one egg in each. Bake for an additional 10-12 minutes.