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Crisp Swedish raggmunk potato pancakes with bacon, lingonberries, and sour cream.

Swedish Raggmunk (Crisp Potato Pancakes with Bacon)

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Lacy Swedish potato pancakes with crisp edges, smoky bacon, lingonberry jam, and sour cream.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Swedish
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Potato batter
  • 1 1/2 pounds russet potatoes peeled and coarsely grated
  • 1 1/2 cups all-purpose flour
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon fine salt
  • 4 tablespoons unsalted butter for frying
Toppings
  • 8 ounces thick-cut bacon
  • 1 cup lingonberry jam
  • 1/2 cup sour cream

Equipment

  • Box grater
  • Mixing bowl
  • Large nonstick skillet
  • Spatula
  • Wire rack

Method
 

Make the batter:
  1. Whisk the flour, eggs, milk, and salt until smooth. Fold in the grated potatoes and let the batter stand for 5 minutes.
Cook the bacon:
  1. Fry the bacon in a skillet over medium heat until crisp. Transfer it to a rack and keep the rendered fat in the pan if desired.
Fry the raggmunk:
  1. Melt a little butter in the skillet. Add a scant 1/2 cup of batter for each pancake and spread it thin. Cook for 3 to 4 minutes per side until deeply golden and crisp, adding butter as needed.
Serve:
  1. Serve the hot raggmunk with bacon, lingonberry jam, and sour cream.

Nutrition

Calories: 650kcalCarbohydrates: 76gProtein: 20gFat: 29gSaturated Fat: 14gCholesterol: 145mgSodium: 980mgFiber: 6gSugar: 12g

Notes

  • Cook in batches without crowding the pan so the potato edges fry rather than steam.
  • Lingonberry jam balances the rich bacon and butter; cranberry sauce is a practical substitute if needed.