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Title: Speckkartoffel (Potatoes with Bacon)
Categories: Potato Pork German
Yield: 4 Servings

150gRaw, smoked bacon, finely cubed (about 5 to 6 oz)
500gCooked potatoes (a generous lb), peeled and cut into
  Medium slices
4tbTo 5 tb sour cream
  Salt to taste
  Pepper to taste

[In a skillet], melt the lard and briefly fry the onions and bacon. Add the sliced potatoes and saute until golden brown. Add salt and pepper to taste, and mix in the sour cream.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92