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Raggmunk

By Groceree

Swedish potato pancakes made from a thin batter rather than grated potato alone, fried in butter and served with crisp fried bacon and a spoonful of lingonberry jam.

Last updated

Swedish potato pancakes with crisp fried pork strips and a spoonful of red lingonberry jam
Servings
4 servings
Prep
20 min
Cook
25 min
Total
45 min

Ingredients

  • floury potatoes800 g
  • plain flour100 g
  • milk300 ml
  • eggs2
  • salt1 tsp
  • butter80 g
  • streaky bacon300 g
  • lingonberry jam6 tbsp
  • black pepper

Instructions

  1. 01

    Heat the oven to 100°C. Whisk the with the a little at a time to a smooth, lump-free batter, then beat in the and .

  2. 02

    Peel the and grate them coarsely straight into the batter, stirring as you go. The batter keeps them from browning, which is why it is made first.

  3. 03

    Fry the in a dry pan until crisp, and keep it warm in the oven.

  4. 04

    Melt a knob of in the pan and ladle in the batter, spreading it thin with the back of the ladle.

  5. 05

    Fry for 3 to 4 minutes a side over medium heat, until golden and cooked through in the middle.

  6. 06

    Keep them warm in the oven while you fry the rest, adding each time.

  7. 07

    Serve with the , a spoonful of and plenty of .

Notes

  • Make the batter first and grate into it. Grated potato left standing turns grey within minutes.
  • This is the difference from rösti and kartoffelpuffer: raggmunk has a milk and flour batter, so it is softer and more pancake than hash.
  • Lingonberry is not optional in Sweden. Its sharpness is what carries all that butter and pork.

Nutrition per serving

Calories
660 kcal
Protein
21 g
Carbs
72 g
Fat
32 g

Estimated from the ingredients.

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