Recipe courtesy of the American Egg Board.
1 lb. thick-sliced bacon cut in 2 in. pieces
2 lb. fresh potatoes, shredded (about 4 cups). Rinse to remove starch, drain and then dry to remove excess moisture. Using a cotton towel, roll potatoes up in towel and wring extra moisture out; or spin in a salad spinner. If using dehydrated shredded potatoes, rehydrate to make 2 lbs. or approx 4 cups.
1 oz. (1/2 cup) chopped green onions, divided
10-12 large hard-cooked eggs, peeled and sliced
1-2 teaspoon Mexican or Cajun seasoning
12 oz. (3 cups) sharp cheddar cheese, shredded
Ingredients for Sauce
1/3 cup melted butter
1 cup sour cream
1/4 cup flour
1 3/4 cups milk
6 tablespoon sour cream, for garnish
2 tablespoon chopped chives, for garnish
Cook bacon until crisp in large pan. Remove 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 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:
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.
Sprinkle on remaining cheese and green onions.
Bake casserole 30 to 35 minutes until browned and bubbly and internal temperature has reached a minimum of 160° F.
Cut into squares and top each piece with a half tablespoon of sour cream and 1/2 teaspoon chives. Serve immediately.