Potato Pancakes

By norsegal8

There are dozens of variations of the potato pancake throughout Scandinavia. At the Gota hotel on the banks of the Gota Canal in central Sweden, they make theirs with coarsely shredded potatoes held together in thin pancake batter consisting of eggs, milk and flour. They are delicious served with crisp bacon, sour cream, and ligonberries or strawberry jam.

Ingredients

• 8 medium-sized baking potatoes, pared and coarsely shredded
• 1/2 cup flour
• 2 tablespoons chopped chives
• 1 cup milk
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 pound sliced bacon
• ligonberries or cranberries

Preparation

Step 1

Rinse the potatoes in cold water and drain well. Place in a large bowl and mix in the flour, chives, milk, egg, salt and pepper. In a heavy, preferrably nonstick skillet over medium heat, cook the bacon until crisp.

Remove the bacon slices from the pan and drain. Hold the bacon slices on a plate lined with paper towel until ready to use. Spoon out all but 2 teaspoons of the bacon fat from the skillet.

Place the skillet over medium heat and spoon out about 1/4 cup of the potato mixture into the pan and flatten slightly to make a pancake. cook until golden and crisp, about 3 or 4 minutes on each side. Repeat this procedure with the remaining batter. Keep cooked pancakes warm until ready to serve.

Serve with the crisp bacon on top and ligonberries on the side.