Everyone in my family has made this many times and I have been eating and making all the variations for 30 years now. Some things to note are that you need to finely shred the potatoes (like mashed raw, not like cheese); use salted butter at your own risk, but add salt and pepper to the mix to taste; use nice cheap fatty bacon, stick it in the freezer for a bit to make it easy to dice raw; coming from my Lithuanian family, a bit more bacon never hurt (I use and extra 1/2 lb); and, finally, serve with real sour cream (not light or fat free, this is a Lithuanian recipe!). All in all, this is a recipe you have to perfect on your own, but is well worth the trouble!
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Everyone in my family has made this many times and I have been eating and making all the...