Golden-Brown Baked Potato Cake with Bacon and Caramelized Onions

Preheat the oven to 350°F (175°C).

In a Dutch oven over medium heat, cook the bacon until it begins to soften and render its grease. Add the diced onions and continue cooking until they become soft and translucent. Uncover the pan and keep cooking until the mixture caramelizes and turns deep golden brown.

Remove from heat and stir in the butter until melted. Then, mix in the shredded potatoes, followed by the evaporated milk and eggs. Stir well to combine all ingredients.

Transfer the mixture to a 9x13-inch baking dish. Bake for about an hour or until bubbly and golden on top. If the top browns too quickly, cover with foil.

Let the dish stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.