Thursday, October 6, 2016


Note: This recipe is from the 17th Annual Pillsbury Bake-Off. That's why I am using the Pillsbury products names. You, of course, are able to use other products. This recipe is from the 1960s.

1 pkg Pillsbury Hash Brown Potatoes
1/2 cup chopped onion
2 tbsp chopped parsley
1/4 cup Land O'Lakes Butter
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1 tsp salt
1/4 tsp pepper
1 1/2 cups milk
1 cup dairy sour cream
1 to 1 1/2 lbs sliced Canadian-style bacon
8 eggs

Preheat oven to 350 degrees.

Prepare potatoes according to package directions; drain well. Stir in onion and parsley. Place in well-greased 13x9-inch baking dish. Melt butter in saucepan; blend in flour, salt and pepper. Add milk. 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 over-lapping row down center of dish. Bake at 350 degrees for 45 minutes. Remove from oven. Make 4 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.

*For use with Pillsbury's Best Self-Rising Flour, omit salt.

Yield: 8 servings

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