Swedish Potato Pancakes with Pork (Raggmunk med fläsk) — Crispy Husmanskost with Lingonberries
Raggmunk with pork is classic Swedish husmanskost: grated potato pancakes fried crisp and served with salty pork and lingonberry preserves. It is hearty home cooking, especially welcome in colder months.
Printable Recipe Card
Servings: 4 · Total: 55 min · Difficulty: medium
Ingredients (quick list)
- 900 g waxy potatoes (peeled just before grating)
- 400 ml whole milk
- 120 g all-purpose flour
- 2 eggs
- 6 g fine sea salt
- 0.5 tsp ground white pepper
- 500 g salted pork belly (Swedish-style cured pork side, sliced 5 mm thick)
- 40 g unsalted butter
- 30 ml rapeseed oil
- 160 g lingonberry preserves
Steps (summary)
- Whisk the milk, flour, eggs, salt, and white pepper in a large bowl until completely smooth. Let this batter stand for 10 minut…
- While the batter rests, grate the peeled potatoes on the coarse holes of a box grater or with a food processor grating disc. Wo…
- Heat a wide cast-iron or heavy frying pan over medium heat and add the sliced salted pork belly in a single layer. Fry for 4 to…
- Stir the potato batter well from the bottom because the grated potato settles quickly. Add 5 g butter and 5 ml rapeseed oil to…
- For each pancake, spoon about 125 ml of the potato batter into the pan and spread it into a thin round about 16 cm wide. Fry fo…
- Turn each raggmunk carefully with a wide spatula and fry for another 3 minutes, until the center is tender and the second side…
+ 1 more steps in the full instructions section below.
Cultural Background
Raggmunk with pork is everyday Swedish husmanskost, not a smörgåsbord showpiece. Magnus Nilsson places dishes like this in the practical Nordic home-cooking tradition: filling, seasonal, and built around potatoes and preserved pork.
Equipment
💡 Tips
- Use waxy or all-purpose potatoes rather than very floury potatoes; they give raggmunk a tender center with crisp edges.
- Do not grate the potatoes far ahead, because they darken quickly and release too much liquid.
- Keep the pancakes thin, since thick raggmunk brown before the raw potato in the center has time to cook.
⚠️ Common Mistakes
❌ Making the pancakes too thick.
✅ Fix: Spread each portion thinly to about 16 cm wide so the potato cooks through before the outside over-browns.
❌ Letting grated potatoes sit before mixing.
✅ Fix: Grate them only after the batter is ready, then fold them in immediately to limit discoloration and water loss.
❌ Frying in a dry pan after cooking the pork.
✅ Fix: Keep the rendered pork fat and add measured butter and oil for each batch to produce crisp, even browning.
🧊 How to Store
Store leftover pancakes and pork separately in airtight containers for up to 3 days. Reheat pancakes on a lightly oiled skillet over medium heat for 2 minutes per side, and re-crisp the pork in the same pan.
📅 Make Ahead
Whisk the milk, flour, eggs, salt, and pepper up to 4 hours ahead and refrigerate it. Grate and add the potatoes only just before frying, because grated raw potato darkens quickly.
🍽️ Pairs Well With
- Lingonberry preserves
- quick cucumber salad
- crisp knäckebröd
- cold lager.
Regional Variations
- In some Swedish homes, the batter is made slightly thinner with extra milk for lacier pancakes.
- Smoked bacon is often used outside Sweden, while traditional versions favor cured, unsmoked salted pork side.
- A few cooks add a small grated onion, but the plain potato version is the most direct expression of raggmunk.
Ingredients
- 900 gwaxy potatoes (peeled just before grating)
- 400 mlwhole milk
- 120 gall-purpose flour
- 2eggs
- 6 gfine sea salt
- 0.5 tspground white pepper
- 500 gsalted pork belly (Swedish-style cured pork side, sliced 5 mm thick)
- 40 gunsalted butter
- 30 mlrapeseed oil
- 160 glingonberry preserves
🔄 Substitutions
- salted pork belly→ thick-cut smoked bacon
- lingonberry preserves→ unsweetened cranberry sauce mixed with 10 g sugar per 100 g sauce
- rapeseed oil→ neutral sunflower oil
Instructions
- 1
Whisk the milk, flour, eggs, salt, and white pepper in a large bowl until completely smooth. Let this batter stand for 10 minutes so the flour hydrates and the raggmunk hold together in the pan.
- 2
While the batter rests, grate the peeled potatoes on the coarse holes of a box grater or with a food processor grating disc. Work quickly, then fold the grated potatoes into the batter immediately so they do not oxidize and turn gray.
- 3
Heat a wide cast-iron or heavy frying pan over medium heat and add the sliced salted pork belly in a single layer. Fry for 4 to 5 minutes per side, until the pork is browned and crisp at the edges, then transfer it to a warm plate and keep the rendered fat in the pan.
- 4
Stir the potato batter well from the bottom because the grated potato settles quickly. Add 5 g butter and 5 ml rapeseed oil to the pork fat for each batch, adjusting the heat to medium so the fat sizzles without smoking.
- 5
For each pancake, spoon about 125 ml of the potato batter into the pan and spread it into a thin round about 16 cm wide. Fry for 3 to 4 minutes on the first side until the underside is deeply golden and the edges look lacy and crisp.
- 6
Turn each raggmunk carefully with a wide spatula and fry for another 3 minutes, until the center is tender and the second side is browned. Transfer finished pancakes to a rack set over a tray in a 90°C oven while you cook the remaining batter.
- 7
Serve the raggmunk hot with the crisp pork slices and 40 g lingonberry preserves per person. This is a simple husmanskost plate, so it should look generous and rustic rather than delicate or highly arranged.
🪪 Recipe Passport
Cultural Background
Raggmunk with pork is everyday Swedish husmanskost, not a smörgåsbord showpiece. Magnus Nilsson places dishes like this in the practical Nordic home-cooking tradition: filling, seasonal, and built around potatoes and preserved pork.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
📚 Sources & Cultural References
- Magnus Nilsson — The Nordic Cookbook — (2015)
Sources cited by the Zaffaron editorial team during recipe research. Cultural and culinary references supporting authenticity claims.
Nutrition per serving
Pairs well with
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