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Traditional Swedish Raggmunk with Lingonberry Jam and Sour Cream
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Traditional Swedish Raggmunk with Lingonberry Jam and Sour Cream
Raggmunk, a traditional Swedish dish, consists of pan-fried potato pancakes filled with bacon and onions, typically served with a side of lingonberry jam and sour cream. This recipe is a twist on the classic, focusing on the combination of flavors and textures that make this dish so beloved. The crispy outside of the potato pancake gives way to a fluffy interior, while the sweetness of the lingonberry jam pairs perfectly with the savory flavor of the bacon and the tang of the sour cream.
Time Cook
45
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy, Pork
Ingredients
3 large
Potatoes
150 Calories
6 slices
Bacon
200 Calories
1 large
Onion
50 Calories
1 cup
All-purpose flour
100 Calories
1 large
Egg
70 Calories
1 cup
Sour cream
100 Calories
1 cup
Lingonberry jam
150 Calories
1/4 cup
Parsley
20 Calories
1/4 cup
Edible flowers
20 Calories
Step-by-Step Instructions
1
Peel and grate the potatoes, then squeeze out as much moisture as possible using a cheesecloth or paper towels.
2
In a large bowl, combine the grated potatoes, flour, egg, and a pinch of salt and pepper. Mix well to combine.
3
Heat a large non-stick pan over medium heat and add a tablespoon of oil. Using a 1/4 cup measuring cup, scoop the potato mixture into the pan and flatten slightly.
4
Cook the potato pancake for 4-5 minutes on each side, until golden brown and crispy. Repeat with the remaining potato mixture.
5
While the potato pancakes are cooking, cook the bacon in a separate pan until crispy. Drain on paper towels and set aside.
6
To assemble the raggmunk, place a cooked potato pancake on a plate, top with a spoonful of lingonberry jam, a dollop of sour cream, and a few pieces of crispy bacon. Garnish with fresh parsley and edible flowers, if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif