Hermann Hill B & B Vineyard Inn,
Riverbluff Cottages & Wedding Chapel

STEP ONE:
Preheat oven to 400 degrees, grease approximately 30 ramekins or two 9x13 inch glass baking dishes.
3/4 Bag (4 lb) of frozen potatoes
1/4 Cup olive oil

Spray large cookie sheet pan with PAM, spread potatoes on pan, and drizzle with olive oil. Bake in oven for 15 minutes, or until browned and a bit crisped.

STEP TWO:
3 Packages of bacon sausage- substitute 1 lb of bacon, chopped and two packages regular sausage
1 bunch green onions, chopped (white and green parts)
1 2/3 cups flour
9 cups milk
Worcestershire sauce, salt, and pepper to taste
3 cups grated cheddar cheese

Fry bacon sausage until barely pink. Add green onions, and fry until bacon sausage is cooked. Sprinkle flour on to sausage/onion mixture, and then slowly add milk, stirring constantly to mix and thicken. (Hint: if too thick, add more milk. Mixture should be the consistency of gravy) Season with Worcestershire, salt, and pepper. Add cheese and stir until melted. Set aside.

STEP THREE:
40 Grade A Large Eggs
1 Cup of Milk
1/4 cup butter for pan
1/2 cup cheddar cheese for topping

Melt butter in pan, cook eggs until firm. Using a large metal bowl, combine potatoes and 2/3 of the sauce. Gently add eggs. Place a cup of mixture in greased ramekins, then add extra dollop of remaining sauce. Sprinkle with cheddar cheese. Refrigerate overnight. Reheat in 300-degree oven for 30-40 minutes or microwave for 3 minutes. Serves 30.

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