8 slices of ham, chopped
2 lb. pkg. frozen hash browns
8 eggs
1/2 tsp. salt
vegetable oil
1 c. sour cream
4 tbsp. butter
1/4 tsp. pepper
1/4 c. flour
2 c. milk
2 tbsp. dried parsley

Preheat oven to 350°F.

Fry hash brown potatoes in vegetable oil.

In a 5-quart pan, melt butter, add salt, pepper and flour. Add milk and cook to just a boil and add parsley, and sour cream. Mix well. Add chopped ham slices and potato. Transfer mixture to a buttered 10x4-inch casserole.

Bake for 20 minutes in preheated oven. Stir eggs in and add salt and pepper, bake for another 20 to 25 minutes or until set.