1Make the stuffing by cooking bacon until done. Remove from pan to paper towel lined plate. Chop. Add the onions to bacon grease and cook 5 minutes. Add the mushrooms and salt. Cook another 5 minutes. Stri in the bacon. Remove with slotted spoon and set aside.
2Grate the potatoes and squeeze out excess moisture with clean towel. Add the eggs and bread crumbs. Season with a little salt. Mix well
3Add oil to frying pan. Place a large ball of the potatoes in pan and press down to flatten. Fry until browned on both sides working in batches.
4Remove from skillet and place some stuffing on one half of the hashbrowns Fold over. Garnish with the sour cream
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