Gold Diggers Brunch

Diane Sparrow

Ingredients

• 1/4 cup margarine, melted
• 2 TBSP cilantro or parsley, chopped
• 1/2 cup onions, chopped
• 2 lbs hash brown potatoes
• garnish cilantro sprigs and diced tomatoes (if desired)
• 1 TBSP leaf oregano
• 1/2 TSP ground cumin
• 1/4 TSP all-purpose flour
• 4 OZ green chilies, chopped
• 1/2 TSP black pepper
• 1 cup evaporated skim milk
• 1/2 cup low-fat sour cream
• 12 slices Canadian bacon
• 12 eggs

1. Cook potatoes as directed on package. Add onions, cilantro, and green chilies.
2. Mix and heat margarine, flour, salt, pepper, cumin, oregano, and milk. Cook until thick. Remove from heat and add sour cream. Place potatoes in a 9 by 13 pan. Top with sauce and mix lightly. Place bacon rounds on top and press down to form cups. Bake at 350 degrees for 40 minutes. Remove from heat and break 1 egg into each cup, season with salt and pepper. Bake at 350 degrees for 15-20 minutes. Garnish with cilantro sprigs, and tomatoes.