Fry the bacon in large frying pan over medium heat until crisp, then transfer slices to paper towel to remove excess grease. Drain off all but 1 tablespoons of bacon fat from pan.
Whisk together the milk, egg, flour, and salt into a thin batter. Peel and then coarsely grate potatoes directly into batter. Stir to combine (Note: if batter seems thin, add additional flour in tablespoon increments until mixture holds together and is the consistency of thick yogurt).
Raise heat under frying pan to medium-high. Use a 1/4-cup measuring scoop to pour batter into small pancakes, about three inches in diameter; press each one lightly with spatula to spread thin and then fry quickly in bacon fat until golden, flipping once. Remove and place between sheets of paper toweling until ready to serve.
Serve with bacon and lingonberries, cranberry sauce, or any other whole-berry preserve.