Hot German Potato Salad Casserole

8 oz Bacon (about 10 slices)
24 oz Frozen Hash Browns
1 c Chopped Onions
3/4 c Chicken Broth
1/2 c Cider Vinegar (Optional)
1 large Egg
1 tbs Granulated Sugar
1 ts Celery Seed
1 ts Salt
2 tbs Chopped Pimiento (opt)

Cook bacon in lg. skillet over med.-high heat until crisp; remove to paper
towels to drain. Add potatoes and onions to bacon drippings in pan. Cook over
med. heat, stirring often, 6-8 minutes, or until both are tender. Beat remaining
ingredients, except pimiento, in a sm. bowl. Pour over potato mixture; reduce
heat to low and cook, stirring constantly, until dressing thickens slightly,
about 4 minutes. Crumble bacon over top; sprinkle with pimiento, then stir to
mix into salad. Serve immediately.