Potato pancakes with discarded sourdough starter

potato pancakes with sourdough starter

 

How much do you know about a dish called Raggmunk?
Probably nothing, if you are not from Sweden.
Raggmunk is a classic Swedish dish that we have consumed here since we learned that the potato was edible.
Raggmunk is a potato pancake consisting of grated potatoes, flour, milk, and eggs, and it is traditionally served with fried pork belly and lingonberry jam.

In this recipe, I have changed the ingredients a bit, and I have also suggested a new way to serve this dish.
Let’s start with the ingredients. Instead of mixing the grated potato with flour, milk, and egg I decided to mix it with some discarded sourdough starter.
I’m always looking for new ways to make use of my discarded starter like crackers and popovers, as I almost consider it to be a crime to waste something with so much taste an flavor.
Besides, all food waste is bad.

These potato pancakes are very easy to make, but they should be served immediately. They lose their crispiness and becomes soft quickly. But it won’t take many minutes for you to make them.
Just take one medium-sized potato, grate it, and mix it with a tablespoon of starter discard, salt, and pepper. Fry the mixture in oil a couple of minutes on each side, and you have a great foundation for brunch or perhaps some kind of starter or appetizer.

On the pictures, I have topped with a spoonful of sour cream and a dollop of red caviar. After that, I sprinkled some chive over everything.

The starter discard adds both taste and texture to these potato pancakes.
There is a noticeable tang to the taste, and the surface has a pleasant crispness.
To be honest, I think this version is better than the original Raggmunk with milk and egg.
Sourdough starter discard is really a fantastic ingredient. Don’t waste it.

Potato pancakes with discarded sourdough starter

Potato pancakes with a discarded sourdough starter that adds lots of flavor and crispiness. Can be served as an appetizer with sour creme and caviar.
5 from 2 votes
Prep Time 2 mins
Cook Time 6 mins
Total Time 8 mins
Course Starter
Servings 4 people

Ingredients
  

  • 4 potato medium size
  • 4 tablespoon sourdough starter discarded
  • salt and black pepper to taste

Toppings

  • tablespoo sour creme
  • caviar to taste
  • chives

Instructions
 

  • Grate the potatoes and mix with sourdough starter discard
  • Fry on medium heat in vegetable oil, three minutes on each side, or until golden brown and crispy.
  • Serve immediately with preferred topping.
Keyword appetizer
Tried this recipe?Let us know how it was!

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27 Comments

  1. These were really tasty. I topped them with a few spoonfuls of green chile down the middle, cheddar cheese, and a dollop of sour cream.

    Thank you, it’s always wonderful to find new ways to use sourdough starter, as I never throw any away.

  2. Hi Tomas! from Oregon, US, in quarantine… I was looking for savory dishes using sourdough starter instead of sweet ones and found yours. With tabbouleh salad, we the family of 4 made yours for last night dinner right at table one by one to serve immediately with griddle in the middle. We all loved it! Because I have 2 teen boys, I made a big batch and all disappeared so fast. Oh I wish of having caviar…(roe is something I miss sometimes being a Japanese native living in US for 30 years…)Instead, on the top we put air-cured pork loin my husband made. I’ll make it again. Thanks for sharing! Stay safe there and enjoy cooking 🙂

  3. Thanks for this creative ans delicious use of starter! So easy to make and has an absolutely delicious crunchy tangy texture.

  4. This is FABULOUS, have made them twice this week! We have lots of CSA potatoes right now and we are also baking a lot of sourdough, so there’s plenty of starter discard to go around! Thank you, your sourdough recipes have been a fabulous inspiration.

  5. Just made your sourdough raggmunk for lunch. It was so yummy! I’ll be making this a lot at uni once term starts again. Thank you for sharing!

  6. Question: I’m new to the whole discard business (my first starter just became usable). My starter is 50% hydration.. is your starter more hydrated?

    1. Same thing I was going to ask, I maintain a dryer starter as well. So really I guess when I want to do any of these great suggestions I just need to make some levain at 100%.

  7. These were FABULOUS. I always am tinkering so I tried them adding eggs, cheese, bacon and it turned into a hashbrown casserole. I love finding new ways to use discard. I think I actually like discard recipes more than actual sourdough bread ?

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