UntrainedChef
Swedish Potato Pancakes with Bacon and Lingonberry - pork, dinner recipe

Swedish Potato Pancakes with Bacon and Lingonberry

40 min
2 portions

Classic Swedish husmanskost — crispy potato pancakes with salty pork and tart lingonberry. Dead simple and seriously filling.

Instructions

  1. 1

    Fry the lightly salted pork belly in thin slices until done, then keep it warm.

  2. 2

    Peel the potatoes and grate them coarsely on a box grater. Whisk the eggs together, then mix them into the grated potato. Season with nutmeg, salt, and pepper.

  3. 3

    Heat a frying pan and add the butter. Use a spoon to shape three or four potato pancakes in the pan at a time. Fry them until golden brown and crispy on both sides. Lift them onto a plate and keep warm while you fry the rest the same way.

  4. 4

    Serve the potato pancakes hot with the fried pork and lingonberry jam.

Per average serving

1.0k
Calories
kcal
27.5
Protein
g
75
Carbs
g
70.5
Fat
g
6.8g
Fiber
30.7g
Sugar
2069mg
Sodium

Tips from the kitchen

  • Grated potato gives off a lot of water. Squeeze handfuls of it over the sink or in a clean towel before mixing in the eggs, or the pancakes will steam instead of crisp up.
  • Mix the eggs into the potato right before frying. Let it sit and the potato turns grey and watery again.
  • Keep the heat at medium. Too hot and the outside browns while the inside stays raw potato. Press each pancake flat with a spatula so it cooks through evenly.
  • Start the pork first, then fry the pancakes in the same pan if you like. The leftover pork fat adds a salty edge to the potato.
  • Don't crowd the pan. Three or four at a time, like the recipe says, so you have room to flip them without them folding into each other.

Ways to vary it

  • A handful of grated onion mixed into the potato is a nice addition if you want a bit more savory depth.
  • Swap the pork belly for thick slices of smoked bacon if that's what you have. The salt level is similar.
  • If lingonberry jam is hard to find, a tart cranberry sauce works as a stand-in.

Storage & leftovers

The pancakes keep 2 to 3 days in the fridge in an airtight container, though they're best fresh. They freeze fine for a couple of months, laid flat with parchment between them. Reheat in a dry pan or hot oven to bring back the crisp, never the microwave or they go soggy.

What to serve with it

A simple green salad or some quick-pickled cucumber cuts through the salt and fat. A cold glass of milk is the classic move at a Swedish table.

UC
By Untrained ChefPublished 6 June 2026 · Updated 11 July 2026

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