Ingredients
10
10 servings
- •1 pound bacon, diced
- •1 large onion, grated
- •5 pounds Russet potatoes, finely grated, and soaked in water
- •0.5 cup flour
- •1 (12 ounce) can evaporated milk
- •6 eggs
- •salt 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.
Nutritional Facts
Per 10 servings
- Calories: 373
- Carbohydrate: 50g
- Fat: 12g
- Fiber: 5g
- Protein: 17g
- Sugar: 6g
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