Yield: 1 Servings
|6 ounces||Thick-cut bacon, cut into|
|\N \N||1/8\" pieces|
|6 pounds||Russet potatoes, peeled and|
|\N \N||Finely grated|
|1 \N||Medium yellow onion, peeled|
|\N \N||And finely grated|
|1 \N||5-ounce can evaporated milk|
|5 \N||Eggs, beaten|
|\N \N||Freshly ground black pepper|
|1 tablespoon||Butter, melted|
Fry the bacon until crisp and set aside. Run the grated potato and onion through a meat grinder on coarse. Add the bacon with its drippings and the remaining ingredients except the butter. Mix well and pour ino a 13x8x2-inch baking dish. Bake at 425 degrees for ½ hour, then reduce the heat to 375 degrees for 25 minutes more.
NOTE: For best results, the pudding should be at least 2 inches deep in the pan.
From: "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith.
Posted to MM-Recipes Digest V4 #245 by Jack Elvis <jackelvis@...> on Sep 14, 1997