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Breakfast: Country Brunch Potatoes

Source of Recipe

Babylove (internet site)


List of Ingredients

4 medium boiling potatoes cooked (about 1-1/4 lbs.)
3 hard-cooked eggs
1/4 lb. mushrooms sliced (about 2 cups)
1/4 c. sliced green onions including some green
2 Tbls. butter or margerine
3 Tbls. all-purpose flour
3/4 c. dairy sour cream
1/2 c. milk
1/4 tsp. paprika
Salt and pepper to taste
5 slices processed American cheese (about 4 oz. total)
1 c. crushed sour cream-and-onion flavored potato chips


Recipe

Preheat oven to 350 degrees. Grease a shallow 1-1/2-quart baking dish. Peel and slice potatoes (you will need about 4 cups). Cut each each egg into six wedges; set
potatoes and eggs aside. In a small saucepan over medium heat, saute' mushrooms and green onions in butter until limp. Add flour. Cook and stir for 1 minute. Stir in sour cream, milk, paprika, salt and pepper. Reduce heat to low. Break cheese into pieces; add to mixture. Cook and stir until cheese melts. Place half of the potatoes in baking dish. Layer in order, half the sauce, all of the egg wedges, remaining potatoes and remaining sauce, spreading sauce to coat top of potatoes. Sprinkle with potatoes chips. Bake for 25 to 30 minutes or until bubbly and very hot. Makes 6 one-cup servings.