Potato Pudding


3 lb. baking potatoes, peeled (about 4 lg.)

1/2 lb. bacon, diced

1 med. onion, chopped

3 eggs, slightly beaten

2 tsp. iodized salt

1 c. commercial sour cream

1 c. evaporated milk or coffee cream


Preheat oven to 400 degrees. Grate potatoes on fine grater, or put through fine grater blade on electric salad maker. If liquid stands on top after grating, remove a few tablespoonfuls and discard. While grating, fry bacon in frying pan, remove with slotted spoon when crisp and mix in with the grated potatoes. Don’t be too careful about draining because you will want the extra flavor from the drippings. In the drippings remaining in the pan, saute the onion until transparent but not brown. Place onion in potato along with the clinging bacon drippings. Combine eggs, salt, sour cream, and evaporated milk; mix with grated potatoes and pour into greased 13 x 9 x 2 inch baking pan. Bake in preheated 400 degree oven for 20 minutes. Reduce heat to 350 degrees and bake about 50 minutes longer or until done. Serve with sour cream or sauteed onions and bacon. Makes 8-10 servings.


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