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Dinner · 25 min · 4 cakes

Raggmunk

Swedish potato pancake, thinner than a latke, fried in butter. Sour cream. Don't make hash browns and skip the batter. They should be lacy.

The sheet · 4 cakes · 25 min

easy

Why tonight. Swedish potato pancake, thinner than a latke, fried in butter. Sour cream. Don't make hash browns and skip the batter. They should be lacy.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • potato
  • flour
  • eggs
  • butter

Good if you have them, fine if you do not: sour cream.

Method

  1. Grate the potato coarsely and mix it straight into a thin batter — this is a potato pancake with batter, not a latke.
  2. Work fast. Grated potato greys within minutes of being exposed to air.
  3. Plenty of butter in the pan and a moderate heat, so the potato cooks through before the outside burns.
  4. Thin and wide rather than thick. Sour cream and something sharp alongside.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

potato
Waxy holds its shape, floury falls apart, and almost every potato complaint is the wrong one for the job.
flour
Thickener and structure. Raw flour tastes like paste, so it wants a minute of cooking in fat before liquid arrives — that minute is the difference between a sauce and a lumpy disappointment.
eggs
The cheapest way to turn a side dish into dinner.
butter
Flavor and body in the same spoonful.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy potato and flour workBack to the ranking