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Grandpa, potato cake and very burnt bacon

My grandpa Oskar was a nice old man who sometimes took a drink too much, but had a heart of gold. He smoked a pipe , traveled with me around the world on his globe and ate very burnt bacon.

He loved it. The more black and smoked it was, the better. And it was my grandma who fried it for him.
She was always in the kitchen, firmly standing on her home made rugs, stiring focused in those pot and pans. She served Kroppkakor (dumplings) , Kåldolmar (stuffed cabbage) , Bruna bönor (brown beans) and potato pancakes with bacon and lingonberries.

I remember the smell of my grandpa’s pipe, mix with beef stew and fried herring as we traveled around the globe.
Sometimes I left my grandfather to his fate in Kuala Lumpur and sneaked into the kitchen where I would sit in the old wooden sofa, watching grandma cook. Hungry like the wolf and eager to eat what ever was in those pots and pans.
It almost sounds like a cliché of today’s chef childhood memories,swiss replica watches ” I remember my grandmother’s kroppkakor … ” but so it is. Grandma Ellen’s food and Grandfather oskas appetite for eating and adventure, are the foundation of the food I cook today , and today I have to invite you to one of my grandmothers specialitiesPotato Pancake !
(but sorry grandfather , not burnt with pork )


Serves 4

about 800 g bacon/pancetta (thick pieces och bacon)
little oil and butter for frying

2 eggs
1 teaspoon salt
0,5 cup milk
1 tbsp plain flour
about 1 kg potatoes
4 apples
sunflower oil and butter for frying

250g lingonberries (frozen is fine but make sure they thawed before start moving )
0,25 cups of sugar

1. Start by mixing lingonberries and sugar and stir occasionally until the sugar has dissolved.
2. Meanwhile : Fry the bacon in a little oil and butter and fry it crispy but not dry. Saving the frying fat . Keep it warm , for example, in the oven at a low temperature, or in a bowl with foil over .
3. Mix the eggs, salt, milk, flour into a batter.
4. Peel and grate the potatoes and apples coarsely into the batter . Mix well and season with salt.
5. Heat the frying fat from the pork and add a little extra oil and butter ( yes … there will be plenty of oil and butter) and fry the potato pancakes. Use a little less batter than a regular pancake and flatten with a spatula . Let the potato pancake fry on medium heat until it starts to get a little crispy around the edges. Turn over and fry ready in approximately one to two minutes on the other side .
(Do not forget to stir in the berries and then) .

Serve two potato pancakes / person with fried pork and lingonberries and drink really cold milk !

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Pernilla Elmquist

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