Raggmunk Recipe - Crispy Swedish Potato Pancakes & Bacon

Ever tried a dish that’s so comforting and delicious it feels like a warm hug? Get ready to meet Raggmunk, Sweden's answer to the potato pancake, and trust us, you're going to fall head over heels for this raggmunk recipe. Imagine perfectly crispy edges giving way to a tender, savory middle, served alongside salty, pan-fried pork and a dollop of tart-sweet lingonberry jam. It’s a flavor combination that’s absolutely divine and surprisingly simple to make.
If you’re a fan of crispy potatoes and hearty meals, then these traditional Swedish potato pancakes are about to become your new favorite obsession. Forget complicated cooking; we're breaking down how to create these golden-brown beauties with an easy-to-follow guide tailored just for you. Let's get cooking!

Ingredients

• (For the Raggmunk Batter)
• Potatoes: 4 medium-sized (about 2 lbs or 900g) starchy potatoes like Russets or Yukon Golds. These are excellent choices for their high starch content, which helps create crispy edges and a tender interior.
• Milk: 1 cup (240ml) whole milk.
• All-Purpose Flour: ½ cup (60g)
• Large Egg(s): 1 large egg.
• Salt: 1 teaspoon
• Butter or Oil for Frying: 2-3 tablespoons, plus more as needed (e.g., canola, vegetable, or clarified butter).
• (For Serving)
• Pork: 8 ounces (225g) sliced pork belly, thick-cut bacon, or salted pork. Thick-cut bacon is a fantastic, easy-to-find option in the US that delivers on flavor and crispiness.
• Lingonberry Jam: ½ cup (120g) or to taste.

Directions

1. Make the BatterIn a large mixing bowl, whisk together the milk, flour, egg, and salt until completely smooth. The batter should be free of lumps and have a consistency similar to thin pancake batter. Set aside while you prepare the potatoes.
2. Grate + Squeeze the Potatoes (The Crispiness Hinge!)Peel the potatoes and grate them using the coarse side of a box grater. Immediately transfer the grated potatoes to a clean kitchen towel or several layers of paper towels. This next step is crucial for crispiness: squeeze out as much liquid as possible from the grated potatoes. You should see a surprising amount of starchy water coming out! The drier the potatoes, the crispier your raggmunk will be. Immediately add the squeezed, grated potatoes to the prepared batter and stir to combine. This prevents them from browning.
3. Cook the PorkPlace your sliced pork belly, thick-cut bacon, or salted pork in a large skillet (cast iron works beautifully here) over medium heat. Cook until deeply golden brown and wonderfully crisp. Remove the cooked pork from the pan and set it aside on a plate lined with paper towels to drain. Don't discard those flavorful drippings in the pan! Leave them there—they’ll add incredible flavor to your raggmunk.
4. Fry the RaggmunkReturn the skillet with the pork drippings (or add 1-2 tablespoons of butter/oil if not using drippings) to medium-high heat. You'll know the pan is ready when a drop of water sizzles instantly.Spoon about ¼ cup of the raggmunk mixture per pancake into the hot skillet. Use the back of the spoon to spread the mixture thinly, forming round pancakes about 3-4 inches (7-10 cm) in diameter. Don't overcrowd the pan; work in batches.Cook for 3-5 minutes per side, or until each raggmunk is beautifully golden brown and crispy. The edges should be well-defined and slightly darker.As each batch finishes, transfer the cooked raggmunk to a wire rack set over a sheet pan. This setup allows air to circulate, keeping them crisp while you cook the remaining batches. You can also place the sheet pan in a warm oven (around 200°F / 95°C) to keep them warm.