Swedish Kroppkakor

Dice the bacon into small pieces and cook in a skillet over medium heat until crispy, about 5-7 minutes, then set aside on a paper towel.

In the same skillet, sauté the finely chopped onion in the bacon fat until softened and lightly golden, approximately 3-4 minutes, then combine with the cooked bacon and season with allspice.

Mash the cold boiled potatoes in a large bowl until smooth, then add the egg and mix until combined.

Gradually incorporate the all-purpose flour into the potato mixture, stirring until a soft, workable dough forms that holds together.

Divide the dough into 8 equal portions and flatten each piece in the palm of your hand into a thin disc about 3 inches wide.

Place 1 tablespoon of the bacon and onion filling in the center of each disc, then fold the edges up and over to enclose the filling, gently pressing to seal.

Bring a large pot of salted water to a rolling boil.

Carefully drop the kroppkakor into the boiling water and cook until they rise to the surface, then continue cooking for an additional 3-4 minutes to ensure they are cooked through.

Remove the kroppkakor with a slotted spoon and place on a serving platter.

Serve the kroppkakor hot with lingonberry jam, sour cream, or butter on the side, as is traditional in Swedish cuisine.