Raggmunk - Traditional Swedish Potato Pancakes

A classic Swedish dish featuring crispy potato pancakes served with bacon and lingonberries.

Ingredients

8	thick bacon
6	medium potatoes (mealy potatoes grown in dry soil, like Idaho Russets)
1	cup milk
1	egg
2	teaspoons salt
2.67	tablespoons all-purpose flour

Instructions

• 1. In a large frying pan over medium heat, fry the bacon until crisp. Transfer the slices to a paper towel to remove excess grease. Drain off all but 1 tablespoon of bacon fat from the pan.
  2. Create a thin batter by whisking together the milk, egg, flour, and salt. Peel and coarsely grate the potatoes directly into the batter. Stir to combine. If the batter seems thin, add additional flour in tablespoon increments until the mixture holds together and reaches the consistency of thick yogurt.
  3. Increase the heat under the frying pan to medium-high. Use a 1/4-cup measuring scoop to pour the batter into small pancakes, approximately three inches in diameter. Lightly press each one with a spatula to spread thin, then fry quickly in the bacon fat until golden, flipping once. Remove and place between sheets of paper toweling until ready to serve.
  4. Serve the potato pancakes with crispy bacon and a side of lingonberries, cranberry sauce, or any other whole-berry preserve.

Jul 18, 2024