Entree: Sweden – Skane / South Sweden – Raggmunk (Crisp fried potato pancakes made from grated potatoes and a simple batter, traditionally served with fried pork and lingonberry jam)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and coarsely grated
- 1/2 cup (65 g) all-purpose flour
- 1 cup (240 ml) milk
- 1 large egg (approx. 50 g)
- 1 small onion, grated (about 3 oz / 85 g)
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) ground white or black pepper
- 1/8 tsp (0.5 ml) ground nutmeg (optional)
- 3 tbsp (45 ml) butter for frying, plus extra as needed
- 8 slices smoked bacon, approx. 8 oz (225 g)
- 1/2 cup (150 g) lingonberry jam or lingonberry preserves
- Fresh dill or chopped parsley for garnish (optional)

Instructions

1. Squeeze excess moisture from the grated potatoes in a clean kitchen towel or fine sieve; transfer to a bowl.
2. In a separate bowl whisk together the flour, milk, egg, grated onion, salt, pepper, and nutmeg until a smooth batter forms. Fold the drained grated potatoes into the batter until evenly combined.
3. Fry the bacon in a large skillet over medium heat until crisp; remove and keep warm. Pour off all but 1 tbsp (15 ml) fat from the skillet.
4. Add 1 tbsp (15 ml) butter to the skillet and heat over medium-high. Drop 1/4 cup (60 ml) portions of the potato mixture into the pan, flattening gently to form thin pancakes about 3–4 inches wide. Fry 3–4 minutes per side until deep golden and crisp. Work in batches, adding more butter as needed.
5. Transfer cooked raggmunk to a warm plate in a single layer and keep warm in a low oven while finishing the rest.
6. Serve raggmunk hot with the fried bacon, a spoonful of lingonberry jam on the side, and a sprinkling of dill or parsley if desired.