Raggmunk

Ingredients

• Crispy bacon - For serving
• Lingonberry jam - For serving
• Butter - 4 tablespoons
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Milk - 1/2 cup
• Egg - 1 large
• All - purpose flour - 1/2 cup
• Onion - 1 medium, finely chopped
• Potatoes - 4 large, peeled and grated

Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the grated potatoes, chopped onion, flour, egg, milk, salt, and black pepper. Mix well.
3. Heat 1 tablespoon of butter in a large non-stick skillet over medium heat.
4. Scoop about 1/4 cup of the potato mixture into the skillet and flatten it with a spatula to form a pancake.
5. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
6. Transfer the cooked raggmunk to a plate and keep warm. Repeat with the remaining potato mixture, adding more butter to the skillet as needed.
7. Serve the raggmunk hot with lingonberry jam and crispy bacon on the side.