Speckkartoffel (Potatoes with Bacon)

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