Raggmunk (Swedish Potato Pancake)

Ingredients

Potatoes

4 medium, peeled and grated

Onion

1 small, finely chopped

All-purpose flour

1/2 cup

Egg

1, beaten

Milk

1/4 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Butter

4 tablespoons, divided

Crispy bacon

6-8 slices

Lingonberry jam

for serving

Instructions

1. Begin by cooking the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
2. To prepare the potatoes, place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. This step is crucial for achieving crispy pancakes.
3. In a large mixing bowl, combine the grated potatoes, finely chopped onion, flour, beaten egg, milk, salt, and black pepper. Stir until well combined and the mixture is cohesive.
4. Heat 1 tablespoon of butter in the skillet over medium heat. If there's leftover bacon fat, feel free to use it for an extra layer of flavor.
5. Scoop about 1/4 cup of the potato mixture into the skillet and flatten it gently with a spatula to form a pancake. Repeat with additional scoops, ensuring not to overcrowd the skillet.
6. Cook each pancake for 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
7. Transfer the cooked Raggmunk to a plate and keep warm. Add more butter to the skillet as needed for subsequent batches.
8. Serve the Raggmunk hot, topped with crispy bacon and a generous dollop of lingonberry jam.