5 lb. bag of potatoes
1 can (13 oz.) Carnation evaporated milk
Butter (about 2 tbsp.)
Milk
Eggs (at least 2 hard-boiled, diced)
Parsley flakes
Salt
Seasonings (garlic, salt or pepper)
Bacon, browned, diced

Peel potatoes and cut into bite-sized pieces. Boil in water until tender, drain, reduce heat. Add evaporated milk, butter and eggs. Add enough regular milk to keep potatoes completely covered. Add parsley flakes, salt and seasonings to taste. Add bacon, simmer, stirring occasionally.

This is one of those recipes that never ends the same way, because things aren't really measured. Small pieces of ham or dried beef may be substituted for the bacon. Simmer until the milk is heated. Don't boil.