| 2 lb. pkg. frozen hash browns |
| 1/2 c. chopped onions |
| 2 T. chopped parsley |
| 4 oz. can chopped green chiles |
| 1/4 c. melted butter |
| 1/2 c. flour |
| 1 t. salt |
| 1/4 t. pepper |
| 1 1/2 c. milk |
| 1/2 c. sour cream |
| 12 slices Canadian bacon |
| 12 eggs |
Cook potatoes as directed on package. Add onion, parsley, and green chiles. Mix and heat butter, flour, salt, pepper, and milk. Cook until thick. Remove from heat and add sour cream. Place potatoes in 13x9 greased pan. Top with sauce and mix lightly. Place bacon rounds on top and press down to form cups. Mixture may be frozen at this stage. Bake at 350° for 45 minutes. Remove from oven and break 1 egg into each cup; season with salt and pepper. Bake at 350° for an additional 15 to 20 minutes.
Serves 8 to 12.
May be made ahead.