Ingredients
1 2lb. pkg. frozen hash browns
16 oz sour cream
1 can cream of chicken soup
1 stick of butter
1/2 c chopped onion
2 c grated cheddar cheese
4 eggs
1/2 pkg. of bacon (cooked)
Preparation
Fry Bacon and set aside. Place potatoes in a greased 9x13 pan. Season with salt and pepper. Mince onions and place in a bowl, then add sour cream and chicken soup and stir. Crumble bacon and scatter over potatoes. Crack the 4 eggs over the potatoes (in different places). Pour the onion mixture on top then sprinkle with cheddar cheese and the butter that you have cut into cubes. Sprinkle with paprika and bake at 350F for 35 minutes.
