5 pounds Russet potatoes

4 slices bacon, chopped

1 medium onion, chopped

1 stick of butter

4 eggs

1 cup of flour

1 can carnation evaporated milk

1 1/2 teaspoon salt

1 dash of pepper

Preheat the oven to 350 degrees.

Peel and Grate the potatoes to form a mush and stick in salted water to keep it from oxidizing.

Cook bacon and onions,then add stick of butter and cook until it foams about 10 to 15 minutes.

Add bacon and onion mixture to the grated potatoes and add the eggs evaporated milk and mix well.

Stir in flour and salt and pepper.

Put in 9 x 13 buttered pan and cook uncovered for 1 1/2 hours.