Entree: Sweden – Stockholm & Central Sweden – Raggmunk med Fläsk (Crisp potato pancakes pan-fried and served with fried pork and lingonberries)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1.5 lb (680 g) potatoes, peeled and coarsely grated (about 4 medium)
- 1 small onion, grated (about 3 oz / 85 g)
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 2 large eggs
- 1 cup (240 ml) milk
- 2 tbsp (30 ml) melted butter
- 8 slices smoked back bacon, about 8 oz (225 g)
- 2 tbsp (30 ml) butter or lard for frying
- Lingonberry jam for serving
- Sour cream for serving
- Fresh chives for garnish (optional)

Instructions

1. After grating the potatoes, place them in a clean kitchen towel and squeeze out as much liquid as possible; reserve any starchy liquid and let it settle, discarding excess clear liquid and keeping the starch if desired.
2. In a large bowl, whisk together the flour, salt, and pepper. Beat in the eggs, milk, and melted butter until smooth. Fold in the grated onion and potatoes until evenly combined.
3. In a large skillet, fry the bacon over medium heat until crisp. Remove bacon to a plate lined with paper towel and keep the rendered fat in the skillet.
4. Heat 1–2 tablespoons of the bacon fat (or butter/lard) in the skillet over medium-high heat. Spoon about 1/4 cup portions of the potato mixture into the pan and flatten gently to form pancakes about 3–4 inches across.
5. Fry the raggmunk 3–4 minutes per side, or until deeply golden and crisp. Work in batches, adding more fat as needed and keeping finished pancakes warm on a plate in a low oven.
6. Reheat the bacon briefly if needed, then either serve whole slices alongside the pancakes or crumble over the top.
7. Serve raggmunk med fläsk immediately with lingonberry jam, a dollop of sour cream, and a sprinkle of fresh chives.