Essentially the same method as for sauté potatoes. Smoked pork from Germany and the German-speaking Alto Aldige tends to be more assertively flavoured than British produce. Cut the fat from the bacon or ham and let it melt slowly in the pan. (Top up with sunflower oil if insufficient fat has been yielded.) Put in the potatoes. Cook at low temperature for an hour. When the heat is gently turned up add diced lean bacon or ham. Cook for a further 30 minutes when both potatoes and bacon will be crisp.
This is sometimes called speckkartoffeln, though that more commonly tends to signify small potatoes wrapped in thinly sliced smoked pork and roasted.