Recipe: Raggmunkar (potato pancake)

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I collected this recipe from the Taste of Sweden event, transcribed below:

Apologies for the appalling photo quality - this is a photo from the leaflet that was handed out 
"The raggmunk pancakes cannot be made using new potatoes, since potatoes that are harvested early in the summer don't contain enough starch to hold the pancake together. This hearty dish is served as part of a typical winter meal. The more crisp and buttery the pancake is around the edges, the better it tastes. The trick: take care to not spread the batter too thickly!"

INGREDIENTS:
  • 1 egg
  • 90g wheat flour 
  • 300ml (1.5 cup) milk
  • 2tsp salt 
  • 800g potatoes 
  • Bacon strips 
  • Lingonberry jam 
METHOD:
  1. Combine egg, flour and milk and stir to create a batter base. Add salt and stir. 
  2. Peel the potatoes and grate them. Mix the potatoes in to the batter.
  3. Fry small patties of the potato pancake batter in butter until golden-brown on both sides. 
  4. Fry bacon until crunchy and place the bacon on top of the pancakes.
  5. Serve with lingonberry jam. 
Serves 4-6.

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