Ingredients portion 6
Potatoes 700 g
Wheat flour 150 g
Egg yolk 3 pieces
Butter 120 g
Spitz 800 g
Onions 1 head
Lingonberry 200 g
Sugar 1 teaspoon
Salt to taste
Ground black pepper to taste
Cooking instructions 2 hours
1 Peel and boil the potatoes in salted water. Then grate or squeeze them with a potato masher and allow to cool.
2 100 grams of butter fry in a saucepan until brightly nutty and caramelised.
3 Add the flour, egg yolks, half the toasted butter and 1 tablespoon of salt to the potatoes. Knead into a smooth dough.
4 Cut half the bacon into small 5 mm cubes, finely chop the onion and fry the onion and bacon in the butter until golden. Season with pepper.
5 Roll the potato dough into a thick sausage and cut into circles about 2 cm thick. Make an indentation in the dough, put about 1 tablespoon of onion filling, pinch the edges together into a pouch and shape into balls.
6 Cut the other half of the bacon into thin slices and pan-fry on both sides. Place on paper towels to get rid of any excess fat.
7 Crush the cranberries slightly with a fork and sugar until they are mixed.
8 Boil water in a large saucepan, season with salt and cook the croppkakur for 5-6 minutes until they come to the surface. Serve the croppkakur hot with lingonberry sauce, fried bacon and fried butter. 
