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frozen shredded hash brown potatoes, thawed
condensed cream of potato soup
sour cream (about 1 cup)
cheddar cheese, shredded (6 oz)
canadian bacon (about 6 oz)
Heat oven to 350°F. In large bowl, mix potatoes, soup, sour cream, cheese, onion, salt and pepper. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish, spreading evenly.
Arrange Canadian bacon in pairs over top of potato mixture to resemble eyes. Press bacon into mixture to form deep cups (for eggs). Bake 40 minutes.
Remove baking dish from oven. If necessary, press bacon into mixture to reshape cups. Carefully break 1 egg into each bacon cup.
Return to oven; bake 20 to 25 minutes longer or just until eggs are set. Decorate eggs with ketchup “veins” to resemble bloodshot eyeballs.
HIGH ALTITUDE (3500-6500 FT) No change.
1 Serving: Calories 350 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g); Cholesterol 255mg; Sodium 780mg; Total Carbohydrate 30g (Dietary Fiber 3g; Sugars 4g); Protein 17g