Raggmunk
Crispy Swedish potato pancakes with fried bacon and lingonberry — a national comfort classic.
Budget Friendly
Comfort Food
Quick & Easy
Ingredients
- 4 large potatoes, peeled
- 2 eggs
- 100ml milk
- 80g all-purpose flour
- 1/2 tsp salt
- Butter for frying
- 200g thick-cut bacon or pork belly slices
- Lingonberry jam, for serving
Instructions
- 1 Grate potatoes on the coarse side of a grater. Don't squeeze out the liquid — the starch helps bind the pancake.
- 2 Whisk eggs, milk, flour, and salt into a smooth batter. Stir in grated potato.
- 3 Fry bacon slices in a skillet until crispy. Set aside and keep warm.
- 4 Melt a generous knob of butter in the same skillet over medium-high heat.
- 5 Drop large spoonfuls of batter into the pan. Flatten slightly. Fry for 3-4 minutes per side until golden brown and crispy.
- 6 Serve immediately — two raggmunk per person, topped with crispy bacon and a big spoonful of lingonberry jam.
About This Recipe
Raggmunk is one of Sweden's oldest and most beloved dishes. These crispy potato pancakes are made from a simple batter of grated raw potato, flour, milk, and egg, then fried in butter until golden and lacy-edged.
Always served with stekt fläsk (fried pork belly or bacon) and a dollop of lingonberry jam, it's the ultimate Swedish autumn and winter meal. The name roughly translates to "hairy doughnut" — which describes the rough, shaggy texture perfectly.
