Gold Rush Brunch

Ingredients
1 5 1/2-ounce pkg. dry hash
brown potatoes w/onion 1/4 cup butter/margarine

1/4 cup all-purpose flour 1/2 tsp. salt

1/8 tsp. pepper 2 cups milk

1 cup dairy sour cream 2 Tbsp. snipped parsley

8 slices Canadian-style
bacon, cut 1/4 inch thick 8 eggs

**Ingredients**
1 5 1/2-ounce pkg. dry hash brown potatoes w/onion	1/4 cup butter/margarine
1/4 cup all-purpose flour	1/2 tsp. salt
1/8 tsp. pepper	2 cups milk
1 cup dairy sour cream	2 Tbsp. snipped parsley
8 slices Canadian-style bacon, cut 1/4 inch thick	8 eggs

Prepare potatoes according to package directions; set aside. In 3-quart saucepan, melt butter; blend in flour, salt, & pepper. Add milk all at once; cook & stir till thickened & bubbly. Remove from heat. Stir in sour cream, parsley, & potatoes.
Turn mixture into a 13 x 9 x 2-inch baking dish. Arrange Bacon in a row down center, overlapping slices slightly. Bake, uncovered, at 350 degrees for 20 minutes.
Remove from oven. Make 4 depressions in potato mixture on each side of the row of bacon; Slip 1 egg into EACH depression. Sprinkle with salt and pepper. Return to oven; bake till eggs are set, 10 to 12 minutes more. Serves 8 people.