🌍 Nordic recipesDinner
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

- 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
- 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 .
- 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.
- 03
Fry the in a dry pan until crisp, and keep it warm in the oven.
- 04
Melt a knob of in the pan and ladle in the batter, spreading it thin with the back of the ladle.
- 05
Fry for 3 to 4 minutes a side over medium heat, until golden and cooked through in the middle.
- 06
Keep them warm in the oven while you fry the rest, adding each time.
- 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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