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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987.

Ingredients Edit

Directions Edit

  1. In a bowl grate peeled potatoes and set aside.
  2. Dice bacon and sauté with onion until bacon is slightly crispy.
  3. Drain most of drippings then add to potatoes and combine well.
  4. Stir in eggs and mix well then add seasonings.
  5. Add enough flour to bind and thicken mixture.
  6. Grease rectangular dish and pour in mixture then bake at 350°F for 2 hours.
  7. Cut into squares and serve with sour cream.
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