Ingredients:
9 potatoes, grated
1 egg, beaten
4 slices of bacon
2 tbsp (heaped) sour cream
1/2 onion, chopped
1 tsp salt (or to taste)
240ml milk, boiled
1 tsp freshly-ground black pepper (or to taste)
Method:
Place the potatoes in a colander and squeeze out as much of their excess juice as you can. Meanwhile, fry the bacon in a non-stick pan until it renders its fat (retain the fat). Add the potatoes to a bowl, crumble in the bacon then add the onion and the hot bacon fat. Turn the mixture into a well-greased baking dish (about 22 x 33cm in size) then pour the milk over the top before adding the egg and sour cream. Season to taste with salt and freshly-ground black pepper.
Transfer to an oven pre-heated to 170&x00B0;C and bake for about 60 minutes, or until lightly browned on top and cooked through. This can be served immediately, but is best left to mature over night before re-heating to serve the following day. Slice into squares to serve.
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