RETRO BREAKFAST! Vintage Cookbook Review and Recipes - Cooking the Books

Today on Cooking the Books, I'll be preparing a retro breakfast dish - Gold Rush Brunch.

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I'm so happy to share my love of mid-century cooking and old recipe books with others. I'll be cooking vintage recipes, sharing cookbook reviews, and even showing off my latest vintage cookbook haul every now and again. I'm cooking through history and you're invited!

Follow along as I prepare a recipe from one of my many vintage cookbooks. Will the results be delicious, or disastrous? There's only one way to find out. Thanks for checking out my vintage cookbook review and recipes and joining me in my vintage cooking corner.
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GOLD RUSH BRUNCH
1 pkg dehydrated hash brown potatoes
1/2c chopped onion
2T chopped parsley
1/4c butter
1/2c flour
1t salt
1/4t pepper
1.5c milk
1c sour cream
1 to 1.5lbs sliced Canadian style bacon
8 eggs

Preheat oven to 350. Prepare potatoes according to package directions; drain well. Stir in onion and parsley. Place in a well greased 13x9 inch baking dish. Melt butter in saucepan; blend in flour, salt and pepper. Add milk. Cook over low heat, stirring constantly, until thickened. Remove from heat; blend in sour cream. Pour over potatoes, lifting potatoes lightly to permit sauce to mix well. Arrange bacon in an overlapping row down center of dish. Bake for 45 minutes. Remove from oven. Make 4 indentations on each side of bacon; slip 1 egg carefully into each indentation. Season with salt and pepper as desired. Bake 20 minutes longer until eggs are set.
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