5 Large red skin potatoes
3 eggs
2 large onions (diced)
4 slices of bacon
2 large tablespoons of Crisco (solid, not liquid)
1 cup milk
Salt & Pepper to taste

Cut the bacon into small slivers. In a large skillet, add the bacon and the diced onions and saute until the onions are transluscent. Add two large heaping tablespoons of Crisco. While the onions are sauteing, in a large mixing bowl add the milk and the eggs and blend together. Then grate the potatoes in that mixture. When all the potatoes are grated, add the contents of the skillet (fat, cholesterol and all) to the contents of the bowl, stirring all the time.

When all ingredients are mixed pour into a casserole dish or pan about 2-1/2 to 3 inches high. Bake in a 375 degree oven for half an hour and then reduce the heat to 350 and bake for an additional hour or until solid in the middle.