Raggmunk (Swedish potato pancakes with jam)

Step 1/3

• 50 g bacon

• parchment paper

Preheat the oven to 160°C. Place the bacon on a baking tray lined with parchment paper. Bake in the oven for approx. 20 min., or until crispy.

Step 2/3

• 75 ml whole milk
• ½ egg
• 50 g flour
• 400 g local floury potatoes
• salt

• bowl (large)
• whisk
• fine sieve
• peeler
• grater

In the meantime, whisk milk and egg together in a bowl. Sift flour into the bowl. Next, peel and grate the potatoes into the flour-mixture. Season with salt. Mix well until a batter forms.

Step 3/3

• 30 g unsalted butter
• lingonberry jam (for serving)
• parsley (for garnish)
• dill (for garnish)

• frying pan (large)
• spatula
• cutting board
• fillet knife

Melt the butter in a pan over medium heat. Add spoonfuls of potato pancake batter into pan, making sure not to over-crowd the pan. Fry pancakes for approx. 4 min on either side, until golden and the potato is cooked. Finely slice parsley and dill for serving. Top potato pancakes with bacon, lingonberry jam, parsley and dill. Enjoy!

Enjoy your meal!