1/2 lb. chopped bacon
3 eggs
1 c. sour cream
1/4 c. lite cream
4 lg. Russet potatoes (2 1/2 lbs.)
1 lg. onion, minced
1 tsp. salt
Pepper

In 10-12 inch fry pan, cook bacon on medium heat, stirring until crisp; remove. Save fat.

In large bowl, beat eggs and creams until blended.

Peel potatoes and coarsely grate, about 5 1/2 cups. Stir potatoes, bacon, onion and salt into egg mixture.

Brush bottom and sides of 9x13 baking dish with bacon fat. Pour mixture into pan and spread evenly. Sprinkle with pepper. 400 degrees, 20 minutes; 350 degrees, 45-50 minutes until browned. Cut in squares.