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Potato and Bacon Strudel Recipe

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INGREDIENTS:

  • 1 pound russet potatoes, peeled and cut into cubes
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dried rosemary
  • 1 cup Greek yogurt
  • Salt
  • Black pepper
  • 2 tablespoons butter, melted
  • 5 strips of bacon, chopped
  • 1 leek, cut into thin strips
  • 1 small white onion, chopped into small pieces
  • 1 tablespoon fresh sage, chopped
  • 2 eggs, minus the white of one
  • 2 sheets of premade phyllo dough

A set of go-to recipes is excellent to have because you are familiar with them and they’re easy to put together. But, it’s easy for your family to get tired of the same old meals over and over again.

Trying new recipes lets you have fun, gives you new skills and a delicious result. If you want to try a new dish for dinner this week, our potato strudel recipe is a great pick!

The savory potatoes, flaky pastry dough and smoky bacon give you amazing flavor in every bite. It’s a filling, hearty dish that is sure to be a big hit. Once you make this savory strudel, be ready to make it again!

To try out this dish, follow our potato and bacon strudel recipe below.

Directions:

  1. Preheat your oven to 400°F.
  2. Bring a large saucepan filled 2/3 with salted water to a boil over medium heat. Add the cubed potatoes, caraway seeds, and dried rosemary. Boil the potatoes until tender, about 10 to 15 minutes. You know the potatoes are done when you can easily pierce them with a fork. When they’re done, drain the potatoes and return to the pot. Add the Greek yogurt and season with salt and black pepper. Mash the potatoes with a fork. Set it aside.
  3. Cook the bacon in a skillet over medium heat. Add the leek and onion. Season with additional salt and black pepper. Saute until the bacon is fully cooked, the veggies are tender, and the mixture is fragrant. Remove it from the heat and set it aside.
  4. Mix one egg into the mashed potatoes and then stir in the bacon, chopped sage, and veggie mixture. Taste the mixture and season with more salt and black pepper if needed.
  5. Dampen a towel with water. Unfold one sheet of phyllo dough on top of the towel. Brush the dough with melted butter. Unfold the second sheet of phyllo dough on top of the first and brush with melted butter, too.
  6. Spread a layer of the potato mixture on top of the dough. Be sure to leave about an inch of dough along the edges.
  7. Line a lipped baking sheet with parchment paper.
  8. Using the damp towel, lift one of the shorter ends of the dough and begin rolling it.
  9. Using a little bit of melted butter, fold the ends up. Place the seam-side down on the parchment paper-lined baking sheet.
  10. Beat the yolk of the other egg and brush the top of the strudel with the egg wash.
  11. Bake the strudel for about 25 to 30 minutes until golden brown and cracking slightly.
  12. Slice the strudel into nice, thick slices and serve immediately.

When you’re preparing this recipe for strudel with bacon, be sure to use the best ingredients that you can. Using Sauder’s eggs in this strudel will turn it from good to amazing.

Use our store locator to find our fresh and high-quality eggs at the nearest shop to you.

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