Raggmunk

Whisk the flour, salt and a third of the milk with a whisk until smooth and free of lumps, then pour in the remaining milk and beat in the egg — the batter should be thin, like pancake batter.

Peel the potatoes and grate them straight into the batter on a coarse grater right away so they don't discolor, then stir thoroughly until evenly combined.

In a dry, preheated skillet, fry the bacon slices for 2-3 minutes on each side until crisp, transfer to a paper towel and cover with foil to keep warm.

In the same fat, melt the butter over medium heat and spoon the potato mixture into the pan, shaping thin cakes about 1 cm thick.

Fry the raggmunk for 3-4 minutes on each side until golden and crisp on the outside and the potato is fully cooked through inside; keep the finished pancakes warm.

Serve the raggmunk hot with slices of crispy bacon and lingonberry jam — the classic Swedish combination of salty and sweet-and-sour flavors.