|5 pounds / 2500g||Potatoes(peeled)|
|6 cups / 1500 ml||Mashed potatoes|
|2 packages||Green bacon(back bacon)|
|2 tsp / 10 ml||baking power|
|1 tbsp / 15 ml||Salt|
DirectionsWash, peel and cook enough potatoes for your 6 cups of mashed that are needed (~ 5lbs) Cut up all of the green bacon into 1 inch pieces. Cook 1/2 of the bacon until crispy and set aside. Reserve the fat and use this to grease your casserole dish. For Shredded Potatoes: Wash and peel another 5 pounds of potatoes Have a large bowl with water and 1 tbsp of salt set aside to hold your shredded potatoes (This will help the potatoes from turning brown). Using a food processor shred the potatoes - put into large bowl immediately. When complete, Use a cheese cloth to drain all the water from the potatoes. (You should only drain a few cups at a time) Mix your shredded potato, eggs, baking power and mashed potato together and form patties about 2 1/2 inch round and place on the casserole dish. Place a piece of the cooked bacon on top of each pattie and top with another pattie and place a piece of the uncooked bacon on that. You should have enough mixture to do two 9x13 pans. Place in a preheated oven at 400F for 45 minutes to one hour or until golden brown. Any leftovers are great pan fried the next day. This dish freezes well too. Enjoy
This potato recipe is brought to you courtesy of Jean Shea.