Potato Pancake

Potato Pancake (Raggmunk)


I haven’t had these pancakes since I was a kid, but they sure are tasty! And very easy to make. If you don’t want to shred the potatoes yourself, you can buy frozen hash-browns and defrost them. Enjoy!


  • 1 1/2 pounds of potatoes
  • 1 cup of flour
  • 1/2 teaspoon of baking powder
  • Salt and pepper to taste
  • 1 1/2 cups of milk
  • 3 tablespoons onions, grated
  • 2 eggs
  • Lingonberry jam (can be found at Scandinavian Specialty stores)


1. Peel, rinse and grate the potatoes into a bowl of very cold water.
Potato Pancake
2. Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
Potato Pancake
3. Add the grated onion, eggs and remaining milk. Whisk until combined.
Potato Pancake
4. Drain the potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
Potato Pancake
5. Stir the potato shreds into the batter.
Potato Pancake
6. Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of oil. When the oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Then flip the pancakes.
Potato Pancake
7. Meanwhile, fry up some thick bacon.
Potato Pancake
8. Serve the potato pancakes with the bacon and lingonberry jam.
Potato Pancake

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