Ingredients and Directions
Directions
Cook bacon until crisp in large pan; remove bacon and keep warm. Reserve 1/4 cup bacon drippings in pan.
Cook hash browns with 1/3 cup green onions in drippings until golden brown.
Heat oven to 375° F. In a spray-coated 10x12x2-inch steamtable pan, layer the hash browns, bacon and hard-cooked egg slices. Sprinkle on the seasonings and 2 cups of cheese.
Ingredients
- 1 lb. thick-sliced bacon, cut in 2 in. pieces
- 2 lb. fresh or frozen shredded hash browns
- 1 oz. (1/2 cup) chopped green onions, divided
- 1 lb., 5 oz. (12 large) hard-cooked eggs, peeled and sliced
- 1-2 tsp. Mexican or Cajun seasoning
- 12 oz. (3 cups) sharp cheddar cheese, shredded
- Sauce
Directions
Stir and heat melted butter, sour cream, flour and milk in a saucepan until smooth and thickened, about 2 to 3 minutes. Pour over ingredients. Sprinkle on remaining cheese and green onions.
*If using peeled, hard-cooked egg product.
Ingredients
- 1/3 cup melted butter
- 1 cup sour cream
- 1/4 cup flour
- 14 oz. (1 3/4 cups) milk
- Preparation
Directions
Bake casserole 30 to 35 minutes until browned and bubbly and internal temperature has reached a minimum of 160° F. Cut pan 3×4. Top each piece with a half tablespoon of sour cream and 1/2 teaspoon chives. Serve immediately.
Ingredients
- 6 tbsp. sour cream, for garnish
- 2 tbsp. chopped chives, for garnish
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.