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Raggmunk (Swedish Potato Pancake)
Raggmunk is a cherished Swedish dish that brings together the comforting flavors of home-cooked meals with the rustic charm of Scandinavian cuisine. Dating back to the early 19th century, this delightful dish features crispy potato pancakes made from freshly grated potatoes and finely chopped onions, all enveloped in a golden-brown crust. Traditionally served with crispy bacon and a dollop of tart lingonberry jam, Raggmunk is not just a meal; it's an invitation to gather around the table and share stories, evoking the warmth of cozy family gatherings during the long winter months. Whether enjoyed for breakfast or dinner, these pancakes are sure to transport you to a quaint Swedish kitchen, filled with the aroma of sizzling bacon and the sweet-tart scent of lingonberries.
Ingredients
- Potatoes
- 4 medium, peeled and grated
- Onion
- 1 small, finely chopped
- All-purpose flour
- 1/2 cup
- Egg
- 1, beaten
- Milk
- 1/4 cup
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Butter
- 4 tablespoons, divided
- Crispy bacon
- 6-8 slices
- Lingonberry jam
- for serving
Instructions
- Begin by cooking the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
- To prepare the potatoes, place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. This step is crucial for achieving crispy pancakes.
- In a large mixing bowl, combine the grated potatoes, finely chopped onion, flour, beaten egg, milk, salt, and black pepper. Stir until well combined and the mixture is cohesive.
- Heat 1 tablespoon of butter in the skillet over medium heat. If there's leftover bacon fat, feel free to use it for an extra layer of flavor.
- Scoop about 1/4 cup of the potato mixture into the skillet and flatten it gently with a spatula to form a pancake. Repeat with additional scoops, ensuring not to overcrowd the skillet.
- Cook each pancake for 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
- Transfer the cooked Raggmunk to a plate and keep warm. Add more butter to the skillet as needed for subsequent batches.
- Serve the Raggmunk hot, topped with crispy bacon and a generous dollop of lingonberry jam.
Tips
- For added flavor, consider incorporating fresh herbs such as parsley or chives into the potato mixture.
- If you want to make a vegetarian version, omit the bacon and serve the pancakes with sautéed mushrooms instead.
- These pancakes can also be enjoyed with sour cream or applesauce for a different twist.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 350 Fat: 20g Carbs: 30g Protein: 10g Sodium: 600mg Sugar: 1g
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