Gold Rush Brunch - cooking recipe

Ingredients

1 (15 1/2 oz.) pkg. dry hash brown potatoes with onion
1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 c. sour cream
2 Tbsp. snipped parsley
8 slices Canadian-style bacon, cut 1/4-inch thick
8 eggs

Preparation

Prepare potatoes according to package directions; set aside. In saucepan, melt butter.
Blend in flour, salt and pepper.
Add milk, all at once.
Cook and stir until thick and bubbly.
Remove from heat.
Stir in sour cream, parsley and potatoes.