Raggmunk Swedish Potato Pancakes

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Fry the bacon in large frying pan over medium heat until crisp , then transfer slices to paper towel to remove excess grease.

Drain off all but 1 tablespoons of bacon fat from pan.

Whisk together the milk , egg , flour , and salt into a thin batter.

Peel and then coarsely grate potatoes directly into batter.

Stir to combine.

Raise heat under frying pan to medium-high.

Use a 1 / 4-cup measuring scoop to pour batter into small pancakes , about three inches in diameter.

Press each one lightly with spatula to spread thin and then fry quickly in bacon fat until golden , flipping once.

Remove and place between sheets of paper toweling until ready to serve.

Serve with bacon and lingonberries , cranberry sauce , or any other whole-berry preserve.

bacon, potatoes, milk, egg, all-purpose flour, salt