|5 lb||red or yukon gold potatoes, peeled and shredded (use a food processor if you have one.)|
|6 slice||thick cut bacon, cooked until crispy (reserve fat)|
|1 medium||onion, shredded|
|12 oz||can evaporated milk|
|1 Tbsp||salt, or more to taste|
|pepper, to taste (i use about a teaspoon.)|
|sour cream, to top|
My great-grandparents immigrated from Lithuania in the early 20th century and brought with them this potato recipe that I have been eating my whole life. My grandfather actually had to teach my grandmother to make it, who in turn taught my mother and my mother taught me. Definitly an heirloom recipe.
(See Jamie's Original Version of Recipe)
This creamy, delicious dish is part casserole, part hash brown. With the can't-miss combo of potato, bacon and onion, we can't imagine a better way to start your day!