Raggmunk (Swedish Potato Pancakes with Pork and Lingonberries)

About This Recipe

Raggmunk is a real, traditional Swedish dish, known as Swedish Potato Pancakes with Pork and Lingonberries. Crisp shredded-potato pancakes fried until golden, served with fried pork belly and tart lingonberry jam.\n\nRaggmunk is a traditional Swedish farmhouse dish that made use of the potato, a crop that became a dietary staple across Scandinavia by the 18th century, paired here with cured pork in a combination still popular in home kitchens.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 800 gstarchy potatoes(peeled and grated)
• 1egg
• 3 tbspall-purpose flour
• 150 mlwhole milk
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 4 tbspbutter(for frying)
• 300 gsliced pork belly or bacon
• 4 tbsplingonberry jam(to serve)

Instructions

1. 1

   Grate and drain

   Grate the potatoes coarsely and squeeze out excess liquid using a clean towel.

2. 2

   Make the batter

   Whisk together egg, flour, milk, salt and pepper, then fold in the drained grated potato.

3. 3

   Fry the pork

   Fry the pork belly slices in a dry pan until crisp; set aside and keep the rendered fat in the pan.

4. 4

   Fry the pancakes

   Add butter to the same pan, spoon in the potato batter to form pancakes about 10 cm wide, and fry over medium heat for 4 minutes per side until deeply golden and crisp at the edges.

5. 5

   Keep warm

   Transfer finished pancakes to a low oven while frying the rest in batches.

6. 6

   Serve

   Plate the pancakes with the crisp pork belly and a generous spoonful of lingonberry jam.

Variations

• •

  Some regions add grated onion to the batter for extra sweetness.

• •

  A vegetarian version skips the pork and serves the pancakes with extra butter and jam only.

• •

  Add a pinch of nutmeg to the batter for a subtly warming version common in southern Sweden.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions