Step 1/4
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 2/4
- 150 ml whole milk
- 1 egg
- 100 g flour
- 800 g 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 3/4
- frying pan (large)
- spatula
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.
Step 4/4
- lingonberry jam (for serving)
- parsley (for garnish)
- cutting board
- fillet knife
Finely slice parsley for serving. Top potato pancakes with bacon, lingonberry jam and parsley. Enjoy!