5 lbs. potatoes, peeled and grated (or grind with food processor)
2 med. onions, grated
1 lb. bacon, fried and crumbled (reserve about 1/4 cup drippings)
1 stick of butter, melted
1 lg. can evaporated milk
4 t. Salt
Pepper to taste (I use about a tsp)
Peel and grate or grind (fine disc) potatoes and onions. Do not drain.
Fry and crumble bacon, add to potatoes and onions, along with 1/4 c. drippings. Mix well.
Beat well 6 eggs, add evaporated milk, melted butter , salt and pepper, and mix well.
Add egg mixture to potato mixture, and mix together.
Pour into a well greased 9x13 cake pan (yes, it’ll fit–barely)
Bake at 350* F. for 90 minutes.
Slice into squares, and top with sour cream (applesauce is also good)
Leftovers are best reheated sliced thin and sauteed in melted butter. It also
reheats well in the microwave. It freezes well.
VARIATION: Try this - saute the onions and bacon (both chopped) together with a little bit of water until the water evaporates; add one slice of white bread soaked in the evaporated milk, stirred to break up the bread.