Swedish Potato Pancakes (Raggmunk)



Okay, it’s time to find a use for those leftover mashed potatoes. Swedish raggmunk are usually made with grated potatoes, but I am going to use my Thanksgiving mash instead this time. Add an egg and a bit of flour to the mashed potatoes to bind the mix together and add grated onion, parmesan and chives for flavor. A few minutes crisping up in a hot buttered skillet and you are ready for a real taste treat. These potato pancakes got rave reviews from the guys.



  • 3 cups of mashed potatoes
  • ¼ cup Parmesan cheese
  • 1 egg, lightly beaten
  • 6 Tbsp of flour divided
  • 1 Tbsp of grated onion or green onion
  • 1 Tbsp of fresh chopped parsley or chives
  • Butter or Canola oil to saute


  1. In a mixing bowl combine potatoes, cheese, egg, 3 Tbsp of flour, onion and parsley.
  2. In a separate plate add 3 Tbsp of flour for dredging the pancakes. Fill an ice cream scoop or heaping Tbsp with the mixture, shape the pancakes in yours hands and dredge them in flour.
  3. Add 3 Tbsp of canola oil to a non-stick skillet and saute them about 2-3 min on each side over medium/high heat or until golden brown.  Add more oil if needed.
  4. Remove mashed potato cakes to a plate lined with a paper towel to soak up excess oil. Serve with lingonberry jam or a dollop of sour cream.

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