I learned about Raggmunkar from the Aquavit cookbook by Marcus Samuelsson. Raggmunkar is traditional Swedish potato pancakes similar to latkes or Swiss rosti. They are usually served with crisp thick-sliced bacon and lingonberries or with bleak roe (from a European freshwater fish) or salmon roe along with sour cream.
I absolutely love this Raggmunkar. It is so think and crispy. It wasn’t that difficult to make too.


1 1/2 lbs Idaho or other baking potatoes
1 Spanish onion, finely chopped
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
6-8 Tbsp clarified butter


1. Preheat the oven to 300 F

2. Peel the potatoes and finely grate them on a box grater or the grating disk of a food processor. Wrap in a kitchen towel and twist it tightly to squeeze out as much liquid as possible. Put the potatoes in a large bowl and add the onion and egg, mixing well. Season with salt and pepper. Divide the potato mixture into 4 parts

3. Heat 1 1/2 to 2 Tbsp of the clarified butter in an 8-inch skillet over medium heat (if you have two 8-inch skillets, cook 2 pancakes at a time). Add one quarter of the potato mixture, pressing it into a flat cake with a spatula, and cook for 10 minutes, or until golden brown on the bottom. Turn the cake and cook for about 10 minutes longer, or until browned on the bottom side and cooked through. Transfer to paper towels to drain briefly, then transfer to a baking sheet and keep warm in the oven while you cook the remaining pancakes. Serve hot

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