Email to       

Country Brunch Potatoes

Source of Recipe

unknown


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 cup sliced green onions, including some green
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
3/4 cup dairy sour cream
1/2 cup milk
1/4 teaspoon paprika
salt and pepper, to taste
5 slices of American cheese (about 4 oz. total)
1 cup crushed sour cream & onion 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 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 slow. 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 of the sauce, all of the egg
wedges, remaining potatoes and remaining sauce, spreading sauce to coat top of potatoes. Sprinkle
with potato chips.

Bake for 25 to 30 minutes or until bubbly and very hot.

Yield: 6 1-cup servings.