Gold Rush Brunch

1 5 1/2 oz. package dry hash brown potatoes w/ 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 Tbs. snipped parsley
8 slices Canadian-style Bacon
8 eggs

Prepare potatoes according to package directions; set asides. In 3 qt. saucepan melt butter; blend in flour, salt & pepper. Add milk all @ once; cook and stir till thickened & bubbly. Remove from heat. Stir in sour cream, parsley & potatoes.
Turn mixture into a 13x9 in baking dish. Arrange Canadian bacon in a row down center, overlapping slices slightly. Bake uncovered @ 350 degrees for 20 min.
Remove from oven. Whip eggs together and pour on outside edges of Canadian bacon, over the potato mix. Sprinkle w/ salt & pepper. Return to oven. Bake until eggs are set, about 15 min. Makes 8 servings.