| 100 g | bacon |
| 150 ml | whole milk |
| 1 | egg |
| 100 g | flour |
| 800 g | floury potatoes |
| 60 g | unsalted butter |
| lingonberry jam (for serving) | |
| parsley (for garnish) | |
| salt |
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.
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.
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 for serving. Top potato pancakes with bacon, lingonberry jam and parsley. Enjoy!
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