|
|
|
|
10 servings
Ingredients:
1 pound bacon, diced1 large onion, grated5 pounds Russet potatoes, finely grated, and soaked in water1/2 cup flour1 (12 ounce) can evaporated milk6 eggssalt and pepper to taste
Instructions:
Preheat oven to 375 degrees F (190 degrees C).Lightly grease a 9x13 inch baking dish.In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels.Reserve half of bacon drippings, and set aside.Return skillet to stove; stir onions, and cook until soft and translucent.In a large bowl, stir together reserved drippings, bacon, onion, and potatoes.Mix in flour, evaporated milk, and eggs.Season with salt and pepper to taste.Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour.Cut into squares, and serve with sour cream, if desired.
|
|
|
