Can I use pre-shredded potatoes?
While fresh potatoes are recommended for the best texture, you can use pre-shredded potatoes. Be sure to rinse them thoroughly and squeeze out as much moisture as possible.
BREAKFAST
Hearty Swedish Potato Pancakes with Crispy Pork Belly & Lingonberries
Savor a traditional Swedish breakfast or brunch with these delightful raggmunkar – grated potato pancakes fried to golden perfection. Paired with succulent, crispy fried pork belly and a vibrant dollop of sweet-tart lingonberry jam, this dish offers a harmonious blend of textures and flavors that will transport your taste buds to Scandinavia.
HOW TO MAKE IT
Let's cook.
01
Squeeze excess liquid from the grated potatoes using a clean kitchen towel. In a large bowl, combine the drained potatoes, flour, salt, and pepper.
02
In a separate bowl, whisk together the milk and eggs. Pour the wet ingredients into the potato mixture and stir until just combined. Do not overmix.
03
Heat a large skillet over medium-high heat. Add the sliced pork belly and fry for 8-10 minutes, turning occasionally, until golden brown and crispy. Remove the pork belly from the skillet and set aside on a paper towel-lined plate, reserving the rendered fat in the skillet.
04
Reduce the heat to medium. Add 1 tablespoon of butter to the skillet with the reserved pork fat. For each raggmunk, drop about 1/4 cup of the potato batter into the skillet, flattening slightly with the back of a spoon.
05
Cook the raggmunk for 3-4 minutes per side, until golden brown and cooked through. Add the remaining butter as needed for subsequent batches. Repeat with the remaining batter.
06
Serve the warm raggmunk immediately with the crispy fried pork belly and a generous spoonful of lingonberry jam.
About This Recipe
Savor a traditional Swedish breakfast or brunch with these delightful raggmunkar – grated potato pancakes fried to golden perfection. Paired with succulent, crispy fried pork belly and a vibrant dollop of sweet-tart lingonberry jam, this dish offers a harmonious blend of textures and flavors that will transport your taste buds to Scandinavia.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy raggmunk, ensure the potatoes are very dry before mixing with the batter. A cast-iron skillet works wonderfully for achieving a perfect crust on both the pork belly and the pancakes.
Easy Substitutions
If lingonberry jam is unavailable, cranberry sauce or red currant jelly can be used as a substitute. Bacon can replace pork belly for a similar savory element. For a vegetarian option, omit the pork belly and serve with a dollop of sour cream and chives.
Storage & Reheating
Leftover raggmunk can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat until warmed through and crispy. Fried pork belly is best enjoyed fresh but can be stored separately for up to 1 day.
Serving Suggestions
Serve with a side of pickled cucumbers for an authentic Swedish touch. A simple green salad with a light vinaigrette would also complement the richness of the dish. For a heartier meal, add a fried egg on top of each raggmunk. A glass of cold milk or a cup of strong coffee pairs well with this breakfast.
Common Mistakes
1. Not squeezing enough liquid from the potatoes: This results in soggy pancakes that won't crisp up. Use a clean kitchen towel or cheesecloth to remove as much moisture as possible. 2. Overmixing the batter: Overmixing can develop the gluten in the flour, leading to tough pancakes. Mix just until the ingredients are combined. 3. Overcrowding the pan: Cooking too many raggmunk at once lowers the pan temperature, preventing them from browning properly. Cook in batches to maintain consistent heat. 4. Not rendering enough fat from the pork belly: The rendered fat is crucial for frying the raggmunk and adding flavor. Ensure the pork belly is cooked until crispy and golden. 5. Using too high heat for the pancakes: This can burn the outside before the inside is cooked. Medium heat is ideal for even cooking and browning.
Frequently Asked Questions
What kind of pork belly should I use?
Look for uncured, skin-on or skin-off pork belly, sliced about 1/4-inch thick. If you can only find thicker slices, you may need to cook them longer to achieve crispiness.
Can I make the batter ahead of time?
It's best to make the batter just before cooking, as the grated potatoes can oxidize and turn gray, and the batter may become watery. If you must prepare it ahead, add a squeeze of lemon juice to the potatoes to prevent discoloration.
What if I don't have lingonberry jam?
Cranberry sauce, red currant jelly, or even a tart apple sauce can be good substitutes, though lingonberry jam offers a unique tartness that is traditional.
MORE TO KNOW
Raggmunk, meaning 'rag pancake' in Swedish, is a traditional dish often enjoyed for lunch or dinner, not just breakfast. The key to its success lies in the fresh, grated potatoes and the perfect balance of a crispy exterior with a tender interior. The contrast of the savory pancake and pork belly with the tart lingonberry jam is what makes this dish truly special. Don't be afraid to experiment with the thickness of your pancakes; thinner ones will be crispier, while thicker ones will be softer in the middle.
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