Entree: Åland Islands – Raggmunk (Crisp grated potato pancakes traditionally served with fried pork and lingonberry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

- 2 lb (900 g) potatoes, peeled and coarsely grated
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (6 g) salt
- Freshly ground black pepper to taste
- 2 large eggs
- 1/2 cup (120 ml) milk
- 8 slices smoked bacon, approx. 8 oz (225 g), cut into lardons
- 3 tbsp (45 g) butter, plus extra for frying
- 2 tbsp (30 ml) neutral oil (such as canola) for frying
- 1/2 cup (120 g) sour cream for serving
- 1/3 cup (100 g) lingonberry jam for serving
- 2 tbsp (6 g) chopped fresh chives for garnish (optional)

Instructions

1. Grate the peeled potatoes into a large bowl. Place grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible; reserve the drained liquid for another use or discard.
2. In a mixing bowl, whisk together flour, salt, and a few grinds of black pepper. Add eggs and milk, whisking until smooth. Stir in the squeezed grated potatoes until evenly coated.
3. In a large skillet over medium heat, fry the bacon lardons until crisp; remove with a slotted spoon and drain on paper towel, leaving rendered fat in the pan.
4. Add 1 tbsp (15 g) butter and 1 tbsp (15 ml) oil to the skillet and heat until foaming. For each pancake, spoon about 1/4 cup (60 ml) of potato mixture into the pan, flattening gently with the back of the spoon into a thin round. Fry in batches, avoiding overcrowding.
5. Cook pancakes 3–4 minutes per side, until deep golden and crisp, adding more butter and oil as needed between batches. Transfer cooked pancakes to a warm oven (200°F / 95°C) to keep warm.
6. Return cooked bacon to the pan briefly to reheat if needed. Serve raggmunk stacked or alongside fried bacon, with a dollop of sour cream and a spoonful of lingonberry jam. Garnish with chopped chives if desired.