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    You are in: Home / Recipes / Speckkartoffel (Potatoes With Bacon) Recipe
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    Speckkartoffel (Potatoes With Bacon)

    Average Rating:

     16 Total Reviews

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    • on June 23, 2010

      Yum! These were simple and oh so good - just like a baked potato. Thanks evelyn for a nice treat. Made by an Unruly Under the Influence for ZWT6.

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    • on May 31, 2010

      This was great, tasted just like a loaded baked potato, used some left over cooked bacon and added a little olive oil instead. Topped with home grown chives and oober yummy smoked cheese medley. Thanks for posting

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    • on June 01, 2008

      Made these potatoes for ZWT 4. My family really enjoyed this dish. They love potatoes cooked almost anyway and the bacon, onion and sour cream added a lot of flavor to the potatoes. Thank you for the recipe. The Mamma Mias!

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    • on May 31, 2008

      This was a hit with both DH and I! Wonderful. I cooked the bacon just long enough for some grease to form and then added the onions. I omitted the butter and lard. I let them cook for about 8 minutes and then added the cooked potatoes. Cooked for about another 10 minutes. Wonderful!! Made for the Babes of ZWT4.

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    • on December 12, 2010

      Made it as a Thanksgiving dinner side dish and it was great! I have also made with sausage.

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    • on November 29, 2010

      We thought that these were pretty good. I thought that I would nuke my potatoes but I think I am going to boil them next time and go that route. I, too, got a little lost with the lard but everything turned out great.

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    • on May 29, 2008

      I used 4 oz pancetta which I fried along with the onions in half crisco/half butter and par-boiled my potato slices. That done, I cleaned up my pan before continuing on. The dish wasn't at all greasy and the taste was fantastic. Made for ZWT4

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    • on April 23, 2007

      I have fond memories of Speckkartoffel from when we lived in Germany, so it was a pleasure to find this recipe. I downsized the amounts (there's just 2 of us) and cooked it in my cast iron skillet on the side burner of my gas grill while I grilled some steaks. Perfect! Thank you!

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    • on February 14, 2004

      This is very good! I used 4 strips of bacon, Crisco shortening, 2 baked russet potatoes and an extra 2 tablespoons of sour cream(7 tablespoons total). I think next time I will try to drain more of the bacon grease off before adding the sour cream. I think the sour cream will cover the potatoes better if there is less bacon grease. This was easy to make and it's a good way to use up leftover baked potatoes. I will be making this again. Thanks Ev for a great recipe.

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    • on May 20, 2010

      I LOOOOOVE this stuff! I have been making it since I was a little girl. My sis and I thot we made it up our selves...we called it "mish-mash". LOL Never knew it has an official name. I don't use the butter and sometimes I add shrooms as well. Thanks for a blast from the past, Ev!

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    • on May 28, 2008

      Wow, these are delicious! Taste wise I would have given this four stars because we loved the taste. But I had a little difficulty with the recipe. I interpreted briefly as 5 minutes, but I should have cooked the bacon until it was almost done. By the time the bacon finally got done, the potatoes were too done. Also the instructions call for lard, I assumed the butter was in place of the lard, but I ended up having to add more butter so the potatoes wouldn't stick. I will definitely be making these again. Thanks Evelyn for a keeper. Made for ZWT, please see my rating system as I rate tougher than most.

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    • on May 26, 2008

      Oh so bad for my diet but good for my soul. My Pennsylvania Dutch tastebuds loved every bite of this with our meal tonight. There are only two of us so I cut everything in half and it still worked well. I would have no doubt had double portions if I had cooked the whole recipe! I pre-sliced the spuds and steamed them in my electric steamer for 15 minutes and then cooked them up that way and it worked well. Made for the Zaar World Tour.

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    • on October 16, 2007

      OMG Speckkartoffel was in our menu all our lives and I don't care how many caloies or carbs it has they can't take this one away from me. LOL Our family loves this one especially with some good brats. Thank you so much for sharing a real comfort food recipe. Glitter

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    • on June 06, 2006

      Yummie, these potatoes are just wonderful. I could have eaten the whole pan. I didn't add any sour cream, and they were perfect!

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    • on September 21, 2005

      If you cook a smaller amount of this, it might be fine, but in the quantities given here? NO WAY!

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    • on April 13, 2005

      I make this every time we have schnitzel and it is always a hit. The key for me is letting the potatoes sit once they're in the pan until they're a nice golden brown on one side, then flipping them and letting them sit until they're browned on the other side. No stirring! I omit the sour cream at the end because I think they are plenty yummy without it and taste just like the “home fries” that DH and I eat in Germany.

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    Nutritional Facts for Speckkartoffel (Potatoes With Bacon)

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 419.0
     
    Calories from Fat 221
    52%
    Total Fat 24.5 g
    37%
    Saturated Fat 10.0 g
    50%
    Cholesterol 62.3 mg
    20%
    Sodium 1021.9 mg
    42%
    Total Carbohydrate 29.9 g
    9%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.7 g
    10%
    Protein 19.5 g
    39%
    Detailed Nutrition Values About Nutrition Info
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