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Submitted by: Kim McCory from Rochester Hills, MI
Originally shared on the web 04/28/2006

15-1/2 oz. pkg. frozen shredded hashbrowns with onions and peppers
1/4 c. butter
1/4 c. all-purpose flour
1/2 t. salt
1/8 t. pepper
2 c. milk
1 c. sour cream
2 T. 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 13"x9" 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 to 12 minutes. Serves 8.