5 pounds russet potatoes, peeled
1 pound bacon, diced
1 onion, diced
6 eggs, beaten
2 tablespoons butter, melted
2 teaspoon salt
¼ teaspoon pepper
12 oz. can evaporated milk
3 tablespoons farina (cream of wheat) or flour
Optional sour cream and applesauce for serving
Preheat the oven to 425° and grease a pan or Pyrex baking dish. Peel the potatoes and place in cold water. Fry the bacon lightly, add the onion, and sauté until golden brown and set aside. Grate the potatoes using a potato grating machine or manual grater. To avoid potatoes turning dark as you grate them, add lemon juice squirts or unflavored, non-chewable Vitamin C that has been crushed into a powder. Place grated potatoes in a large bowl.
In a separate bowl, beat the eggs. Melt the butter and set aside. Add the bacon and onion mixture to the potatoes, then the rest of the ingredients. Mix well, then pour the mixture into the prepared pan.
Bake at 425° for 20 minutes, then reduce the heat to 350° and bake an additional hour. Serve with sour cream or applesauce.