Easy Layered Potato & Egg Bake

Easy Layered Potato & Egg Bake

Yield: 12 servings


  • 1 lb. thick-sliced bacon, cut in 2 in. pieces
  • 2 lb. fresh or frozen shredded hash browns
  • 1 oz. (1/2 cup) chopped green onions, divided
  • 1 lb., 5 oz. hard-cooked eggs (12 large), peeled and sliced
  • 1-2 tsp. Mexican or Cajun seasoning
  • 12 oz. (3 cups) sharp cheddar cheese, shredded

Ingredients for Sauce

  • 1/3 cup melted butter
  • 1 cup sour cream
  • 1/4 cup flour
  • 14 oz. (1 3/4 cups) milk
  • 6 tbsp. sour cream, for garnish
  • 2 tbsp. chopped chives, for garnish

*If using peeled, hard-cooked egg product.


  1. Cook bacon until crisp in large pan; remove bacon and keep warm. Reserve 1/4 cup bacon drippings in pan.
  2. Cook hash browns with 1/3 cup green onions in drippings until golden brown.
  3. Heat oven to 375° F. In a spray-coated 10x12x2-inch steamtable pan, layer the hash browns, bacon and hard-cooked egg slices. Sprinkle on the seasonings and 2 cups of cheese.
  4. Stir and heat melted butter, sour cream, flour and milk in a saucepan until smooth and thickened, about 2 to 3 minutes. Pour over ingredients. Sprinkle on remaining cheese and green onions.
  5. Bake casserole 30 to 35 minutes until browned and bubbly and internal temperature has reached a minimum of 160° F. Cut pan 3x4. Top each piece with a half tablespoon of sour cream and 1/2 teaspoon chives. Serve immediately.


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