8 russet potatoes
1 large onion
1 lb. bacon
2 c sour cream or plain yogurt
Shred potatoes & onion. Add enough flour to thicken, season with salt and pepper.
Chop bacon, drain and stir into potatoes.
Bake at 350 in greased 9X13 pan.
Cut into squares and serve with sour cream on top.
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