Swedish Potato Pancakes

Instructions

1. Prepare the potatoes
   Grate the peeled potatoes using the large holes of a box grater or a food processor with the grating attachment. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible – this is crucial for crispy pancakes.
2. Make the batter
   In a large mixing bowl, combine the squeezed grated potatoes, grated onion, beaten eggs, flour, salt, pepper, and nutmeg if using. Stir until well combined and all the potato shreds are coated with the mixture.
3. Cook the bacon (if serving)
   In a separate skillet, cook the bacon or fläsk until crispy. Transfer to a paper towel-lined plate and keep warm. Traditional Swedish potato pancakes are often served with crispy fried salt pork or bacon.
4. Fry the pancakes
   Heat 1 tablespoon of oil and 1/2 tablespoon of butter in a large non-stick skillet over medium heat. For each pancake, add about 1/4 cup of potato mixture to the skillet and flatten with a spatula to about 1/4-inch thickness. Cook 3-4 pancakes at a time, depending on the size of your skillet.
5. Cook until golden
   Cook the pancakes for 3-4 minutes on each side until golden brown and crispy. Add more oil and butter as needed between batches. Transfer cooked pancakes to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while cooking the remaining batter.
6. Serve hot
   Serve the potato pancakes immediately while hot and crispy. Traditional Swedish serving includes lingonberry jam (or cranberry sauce as a substitute), a dollop of sour cream, and the crispy bacon or salt pork on the side.