Layered Potato & Egg Bake

Layered Potato & Egg Bake 1 lb. thick-sliced bacon cut in 2 in. pieces 2 lb. fresh potatoes, shredded (about 4 cups). Rinse to remove starch, drain and then dry to remove excess moisture. Using a cotton towel, roll potatoes up in towel and wring extra moisture out; or spin in a salad spinner. If using dehydrated shredded potatoes, rehydrate to make 2 lbs. or approx 4 cups. 1 oz. (1/2 cup) chopped green onions, divided 10-12 large hard-cooked eggs, peeled and sliced 1-2 teaspoon 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 1 3/4 cups milk 6 tablespoon sour cream, for garnish 2 tablespoon chopped chives, for garnish Cook bacon until crisp in large pan. Remove and keep warm. Reserve 1/4 cup bacon drippings in pan. Cook hash browns with 1/3 cup green onions in drippings until golden brown. Heat oven to 375° F. In a spray-coated 10x12x2-inch steam table pan, layer the hash browns, bacon and hard-cooked egg slices. Sprinkle on the seasonings and 2 cups of cheese. For the sauce: Stir and heat melted butter, sour cream, flour and milk in a saucepan until smooth and thickened, about 2 to 3 minutes. Pour over hash brown mixture. Sprinkle on remaining cheese and green onions. Bake casserole 30 to 35 minutes until browned and bubbly and internal temperature has reached a minimum of 160° F. Cut into squares and top each piece with a half tablespoon of sour cream and 1/2 teaspoon chives. Serve immediately.