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Need a housewarming gift? Looking for a great way to say thank you? Our Gift Boxed Twin-Pack of Rubarama is the go-to choice for so many events. 


Raggmunk, also known as a Swedish Potato Pancake, is so versatile and there are so many different recipes, but the ingredients are usually the same, it's just the portions that change. You can use mostly any starchy root vegetable for this recipe, but I usually go with a nice white potato or rutabaga. 

  • 2 pounds potatoes, shredded
  • 2 eggs
  • 1/2 cup milk (whole is best)
  • 1/2 cup flour
  • 1/2 teaspoon The Original Rubarama
  • 1/4 teaspoon salt
  • Unsalted butter

Clean and peel the potatoes, set aside. Don't shred them yet.

Stir together eggs, milk, flour, Rubarama, and salt in a large bowl. 

Shred potatoes and immediately stir in with the egg mixture.

Place a skillet over medium-high heat, add the butter, and swirl around the pan. Drop a large spoonful of the batter onto the skillet and press down pancake until flat. Fry for one minute on each side.

Continue adding butter as needed until you are out of batter. 

Yields two dozen Raggmunk. 

These freeze incredibly well, place parchment or wax paper in between each raggmunk and put in a freezer-safe bag or container.

Option Serve with lingonberry preserves if you are eating these alone. We usually serve alongside cured meats or even eggs at breakfast.

What we used The Original Rubarama, Cast Iron Skillet. 

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