New Orleans Pecan Loaf

4 slices dry bread
6 med size raw potatoes
2 cups Pecan Valley Pecan Pieces
3 onions
3 eggs
Sea salt
Freshly ground pepper
1 teaspoon Accent (optional)

1. Preheat oven to 400ºF.
2. Grind bread. Potatoes, pecans, and onions through chopper in order given. (Or use a food processor.) Add eggs, sea salt, and seasonings. Pour into a greased loaf pan. Cover top of loaf with oil or melted shortening (or a brown gravy).
3. Bake in a preheated oven for 1 hour. Slice and serve hot or cold.

Note: A little water may be added before baking if it looks like it is going to be too dry.