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.

To support the blog, check out the HBHW eBooks available on Amazon. Thank you!

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Click Here to Leave a Comment Below