One of the masterpieces of the Swedish kitchen, a 'raggmunk' is a kind of shallow-fried pancake made of grated potatoes, similar to a Jewish latke or Irish boxty. A true Swedish 'raggmunk' always has to be served with fried salted pork and lingonberries. The dish dates back to the early 1900s, and the name is an amalgamation of the word “ragg”, which refers to the crispy, fried edges, and “munk”, which is a synonym for donut or cake.
If you want to make a truly delicious potato pancake, follow this recipe. And remember, there is a simple rule that must be obeyed: Always use “old” potatoes (not fresh or new ones, as they do not contain enough starch to hold the pancake together) and cook the cakes in bacon grease until golden brown.