6 oz. thick cut bacon, cut into 1/8 inch pieces
6 lbs. Russet potatoes, peeled and finely grated
1 med. yellow onion, peeled and finely grated
1 (5 oz.) can evaporated milk
5 eggs, beaten
2 tsp. salt
Freshly ground black pepper to taste
1 tbsp. butter, melted

Fry the bacon until crisp and set aside. Run the grated potato and onion through a meat grinder on coarse. Add the bacon and the remaining ingredients, except the butter. Mix well and pour into a 13x8x2 inch buttered glass baking dish. Bake at 425 degrees for 1/2 hour, then reduce the heat to 375 degrees for 25 minutes or more. For best results the pudding should be at least 2 inches deep in the pan.