Entree: Sweden – Norrland / North Sweden – Kolbulle (Northern Swedish pan-fried potato pancake with bacon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) potatoes (Yukon Gold or russet), peeled and coarsely grated
- 1/2 cup (60 g) all-purpose flour
- 1 large egg, about 50 g
- 1/4 cup (60 ml) milk
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 8 oz (225 g) bacon, cut into 1/2-inch (12 mm) pieces
- 2 tbsp (28 g) butter or 2 tbsp (30 ml) rendered bacon fat
- Optional: lingonberry jam for serving

Instructions

1. Grate the peeled potatoes into a bowl and squeeze out excess moisture using a clean kitchen towel or cheesecloth; discard or reserve the liquid. Transfer the drained grated potato to a mixing bowl.
2. Add the flour, egg, milk, chopped onion, salt, and pepper to the potatoes. Mix until combined to form a thick, shaggy batter.
3. In a large skillet over medium heat, cook the bacon pieces until crisp and golden, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving rendered fat in the pan.
4. Add butter (or additional bacon fat) to the skillet and heat until sizzling. Spoon the potato mixture into the pan in two even rounds (for 4 servings) or make individual portions, flattening each to about 1/2-inch (12 mm) thickness.
5. Fry the kolbulle on medium heat until the bottom is deeply golden and crisp, about 6–8 minutes. Sprinkle the cooked bacon evenly over the top of each kolbulle, then carefully flip and fry the second side until golden and the potatoes are cooked through, about 5–7 minutes more.
6. Transfer to plates, season with additional salt and pepper if needed, and serve immediately with lingonberry jam on the side if desired.