Layered Potato & Egg Bake

Layered Potato & Egg Bake

Recipe courtesy of the American Egg Board.

Yield: 12



  1. Cook bacon until crisp in large pan. Remove and keep warm. Reserve 1/4 cup bacon drippings in pan.
  2. Cook hash browns with 1/3 cup green onions in drippings until golden brown.
  3. Heat oven to 375° F. In a spray-coated 10x12x2-inch steam table pan, layer the hash browns, bacon and hard-cooked egg slices. Sprinkle on the seasonings and 2 cups of cheese.

    For the sauce:
  4. Stir and heat melted butter, sour cream, flour and milk in a saucepan until smooth and thickened, about 2 to 3 minutes. Pour over hash brown mixture.
  5. Sprinkle on remaining cheese and green onions.
  6. Bake casserole 30 to 35 minutes until browned and bubbly and internal temperature has reached a minimum of 160° F.
  7. Cut into squares and top each piece with a half tablespoon of sour cream and 1/2 teaspoon chives. Serve immediately.