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

150	g	Raw, smoked bacon, finely cubed (about 5 to 6 oz)
500	g	Cooked potatoes (a generous lb), peeled and cut into
		Medium slices
1	tb	Lard
4	tb	To 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

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