A grated-potato pancake fried crisp in butter, served with crisp bacon and lingonberry jam. The hearty Swedish farmer's lunch and a husmanskost canon dish.

Raggmunk codified in 19th-century rural Sweden as a use-up dish for grated leftover potatoes. The word raggmunk means hairy monk (the texture of the strands of grated potato). The dish entered Stockholm's bruna krogar through working-class migration north and remains on every husmanskost menu. Pelikan on Blekingegatan and Lilla Ego's modernised version with löjrom are both reference Stockholm interpretations.

Where to eat Raggmunk (potato pancake) in Stockholm

5 editor picks for Raggmunk (potato pancake) in Stockholm, ranked by editorial score. All Stockholm signature dishes · Raggmunk (potato pancake) across every city.

  • Lilla Ego

    Order Raggmunk with bleak roe; the bar-counter shot of fulbubbel is the house ritual.

    Lilla Ego on Västmannagatan in Stockholm's Vasastan is the Michelin Bib Gourmand neighbourhood room run by three Chef of the Year winners; Daniel Räms still.

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  • Pelikan

    Order The meatball plate with mash, brown sauce, lingonberry and pickled cucumber.

    Pelikan on Blekingegatan in Stockholm's Södermalm has cooked husmanskost in the vaulted 1904 hall since the Pelikan name moved from Gamla Stan, meatballs.

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  • Tradition

    Order Pyttipanna with pickled beetroot and fried egg; the Thursday ärtsoppa with pancakes is the rule.

    Tradition on Österlånggatan in Stockholm's Gamla Stan is a tight Old Town room cooking the Swedish home-canon: pyttipanna, kåldolmar, raggmunk and Toast.

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  • Tennstopet

    Order The meatballs with cream sauce; finish with the cheese-and-knäckebröd plate.

    Tennstopet on Dalagatan in Stockholm's Vasastan opened in 1907 and remains the city's classic journalists' pub; meatballs, Janssons frestelse and a long bar.

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  • Kvarnen

    Order Meatballs and the Hammarby supporter shot of brännvin.

    Kvarnen on Tjärhovsgatan in Stockholm's Södermalm has poured beer since 1908; a 200-cover beer hall with husmanskost, snaps and the late-night bar crowd.

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Make it at home

Serves 430 minEasy

Ingredients

  • 1 kg floury potatoes, peeled
  • 2 large eggs
  • 200ml whole milk
  • 100g plain flour
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 60g butter for frying
  • 300g streaky bacon
  • Lingonberry jam to serve

Method

  1. Grate the potatoes on the coarse side of a box grater. Press out the moisture in a clean cloth, removing as much liquid as possible.
  2. Whisk the eggs, milk, flour, salt and white pepper into a smooth batter. Stir in the grated potatoes.
  3. Fry the bacon in a hot pan until crisp; set aside on paper.
  4. Heat 15g butter in a wide non-stick pan over medium heat. Spoon a small ladle of the potato mixture in, spread to a 12-15 cm pancake. Fry 4 minutes a side until deep golden and crisp.
  5. Keep cooked raggmunkar warm in a low oven while you cook the rest, adding more butter to the pan each time.
  6. Serve the raggmunkar with the crisp bacon on top and a spoon of lingonberry jam on the side.

Editor tip. Pressing the moisture out of the grated potatoes is the make-or-break step; the wetter the mix, the soggier the pancake.

Common allergens: Gluten, Dairy, Egg.