INGREDIENTS:

10   medium size white potatoes (diced)
4     medium onions (diced)
4     eggs, well beaten
1/2  cup white milk
2     teaspoons salt
1/2  teaspoon black pepper (freshly ground)
1/2  teaspoon Louisiana Hot Sauce
2     tablespoons Extra Virgin Olive Oil
2     tablespoons butter
1/2  teaspoon bacon drippings
2     cups Sharp Cheddar Cheese (shredded) reserve 1 cup for topping
1     teaspoon Wild Bills Dry Meat Rub

DIRECTIONS:

Peel and dice potatoes and place in a medium size sauce pot; cover with water and boil for 15 minutes until potatoes are tender but not mushy.  Sauté diced onions in olive oil, butter and bacon drippings in a skillet over medium heat until translucent; about 10 to 15 minutes and drain.

Place diced potatoes into colander allowing draining and cooling.  In a small mixing bowl, beat eggs, milk and hot sauce together and set aside.

In a large mixing bowl, add diced potatoes, drained sautéed onions, salt, black pepper, Wild Bill's Dry Meat Rub, 1 cup of shredded Sharp Cheddar Cheese, egg and milk mixture and thoroughly mix all ingredients together.

Spray a 2 quart oven proof casserole dish with non-stick spray and add mixture topping with remaining cup of shredded cheese placing in a 350 degree oven for 45 minutes until golden brown on top.

YIELD: 10 servings

NOTE:  I had some potatoes sitting around that were beginning to grow "eyes" and came up with this recipe impromptu to use them up and those that tried this recipe liked it very much.

Bill aka Mickey Porter 11-22-11.