Kugalis

Ingredients

 * 1 lb. Bacon
 * 1 lg. Onion
 * 10 lbs. Idaho potatoes
 * 1 lg. can evaporated milk
 * 1 doz. eggs
 * 2 tbsp. salt

Directions

 * 1) Cut Bacon up fine and cook in large skillet. Chop Onion and cook in same skillet, moving Bacon to one side. Cook Onion until yellow, do not brown. Set aside.
 * 2) Shred potatoes in food processor. (Hint: To keep potatoes from getting brown or dark, drain off liquid as you shred 2 or 3 potatoes and immediately soak the drained potatoes in the condensed milk.)
 * 3) Beat the eggs and stir into the Potato mixture. Add salt. Add Bacon, Onion, together with drippings. Stir well.
 * 4) Pour mixture into large casserole dish and bake for 1 hour at 350. Drippings will rise to top, but will form a crust on top and all around. After 1 hour, remove from oven. Serve with sour cream. Leftovers may be sliced and fried in butter. To make less, cut recipe in half. Serves 12-14.