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| What You Need: |
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6 ounces thick-cut bacon, cut into 1/8-inch pieces
6 pounds russet potatoes, peeled and finely grated
1 medium yellow onion, peeled and finely grated
1 5-ounce can evaporated milk
5 eggs, beaten
2 teaspoons salt
Freshly ground black pepper to taste
1 tablespoon butter, melted
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| How To Cook: |
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1. Fry the bacon until crisp and set aside. Run the grated potato and onion through a meat grinder on coarse.
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2. Add the bacon with its drippings and the remaining ingredients except the butter.
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3. Mix well and pour into a 13 by 8 by 2-inch buttered glass baking dish.
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4. Bake at 425°F for ˝ hour, and then reduce the heat to 375°F for 25 minutes more.
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NOTE:
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For best results the pudding should be at least 2 inches deep in the pan.
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