|150 ml||whole milk|
|800 g||floury potatoes|
|60 g||unsalted butter|
|lingonberry jam (for serving)|
|parsley (for garnish)|
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!