This recipe is based on one found in my church’s old cookbook. It was submitted by my friend Jonna’s sister. Everyone at my house loves this. I don’t make it often because it takes awhile to prepare and bake. The original recipe calls for a 5-1/2 oz. pkg. dry hash brown potatoes with onion. Betty Crocker brand used to make it, but it was discontinued. I’ve tried several other brands of dried hash browns and as long as you keep it to approximately 5 oz or an amount that the package says serves 4 people, you’ll be fine. I like to add a pinch of dried toasted onion, too.
Prepare about 5-oz. dried hash browns according to package directions. While that is underway, start preparing the next part.
In a large saucepan make a roux of 4 Tbsp. butter, 1/4 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper
Stir in 2 cups milk. Cook and stir constantly until thick and bubbly. Remove from heat. Stir in 1 cup sour cream and 2 Tbsp. snipped parsley or parsley flakes.
Stir the hash browns into the sour cream sauce.
Pour into greased 9×13″ baking dish and smooth it with spatula to evenly distribute in the dish.
Layer 8 slices Canadian bacon or ham lunch meat or leftover ham slices along the center of the dish decoratively. I used ham lunch meat rounds, folded into quarters, for today’s illustration.
Bake at 350 degrees for 20 minutes.
Remove from oven and, using a tablespoon, press 8 indentations into the hash browns.
Carefully crack an egg into each indentation.
Sprinkle with salt and pepper.
Bake an additional 10-15 minutes until eggs are set. Serves 4 hungry people or 8 other types. Really good with a bit of Tabasco splashed on top.
Gold Rush Brunch Ingredients
Apx. 5-oz. dried hash brown potatoes with onion
4 Tbsp. butter
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup sour cream
2 Tbsp. snipped parsley (or parsley flakes)
8 slices Canadian bacon or bacon lunch meat
8 eggs
Foods Passion 
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