Gold Rush Brunch. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 1 (15-1/2oz.)frozen package of shredded hashbrowns with onions and peppers. 1/4 cup of butter or 'I Can't Believe it's Not Butter'. 1/4 cup of all-purpose flour. 1/2 teaspoon of seasalt. 1/8 teaspoons of cracked black pepper. 2 cups of skim milk. 1 cup of lowfat or fatfree sour cream. 2 Tablespoons of fresh parsley,minced. 8 slices canadian bacon or whatever the amount of bacon your wanting to use. 8 eggs or whatever the amount of eggs your wanting to use. ************************** Prepare hashbrowns according to package directions; set aside. Melt butter in a saucepan; blend in flour, salt and pepper. Stir in milk; cook until bubbly. Remove from heat; stir in sour cream, parsley and hashbrowns. Spoon into a greased 13"x9" baking pan; arrange bacon in the center. Bake at 350 degrees for 20 minutes; remove from oven. Make 8 or however many depressions in mixture; place one egg in each. Bake for an additional 10 to 12 minutes. Serves 8 or less.