Swedish Potato Pancakes with Pan-Fried Pork and Lingonberry

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Raggmunkar are Sweden's beloved crispy potato pancakes, pan-fried in butter until golden and crackling. Traditionally served with thin slices of pan-fried pork and a generous spoonful of tart lingonberry jam, they make a hearty weeknight supper the whole family will love.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 15 gFat
• 7 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 13 gSugar
• 22 gProtein
• 520 mgSodium
• 890 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pancakes

• 1.5 lb (680 g) russet potatoes, peeled
• 1 small yellow onion, peeled
• 1 large egg
• 1/4 cup all-purpose flour
• 1/4 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp melted unsalted butter, plus more for the pan

For the pork and serving

• 8 oz (225 g) pork tenderloin, cut into 1/4-inch medallions
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup lingonberry jam
• 2 tbsp chopped fresh chives or flat-leaf parsley

Directions

1. Grate the potatoes and onion on the large holes of a box grater or with a food processor's shredding disk, then transfer to a clean kitchen towel and squeeze firmly over the sink to extract as much moisture as possible.
2. In a large bowl, whisk together the egg, milk, melted butter, flour, salt, and pepper until smooth. Fold in the shredded potato-onion mixture and stir until evenly coated; the batter should be thick and just loose enough to drop from a spoon.
3. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Drop the batter in 1/4-cup portions, spacing them about 2 inches apart, and gently flatten with the back of a spatula into 3-inch rounds.
4. Cook the pancakes for 3 to 4 minutes per side, until deeply golden brown and crisp on both surfaces. Transfer to a wire rack or warm oven tray and repeat with the remaining batter, adding more butter as needed.
5. While the last pancakes cook, season the pork medallions with salt and pepper. Melt 1 tablespoon butter in a separate skillet over medium-high heat and sear the pork for 2 to 3 minutes per side until just cooked through and lightly caramelized.
6. Stack 2 pancakes on each plate, top with several slices of pork, spoon a generous tablespoon of lingonberry jam over the top, scatter with chives, and serve immediately.

Cook’s Notes

• Squeeze the grated potatoes very thoroughly; excess moisture is the most common reason for soggy pancakes.
• Starchy russets give the crispiest exterior, but Yukon Golds work for a slightly richer, creamier result.
• Keep finished pancakes warm in a 200°F (95°C) oven on a wire rack while you fry the rest so they stay crisp.
• Lingonberry jam can be swapped with lingonberry preserves, red currant jelly, or even thick blackberry jam if you can't find the classic Swedish version.

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