Krokan Recipe - How to Make This Norwegian Potato Flatbread

Krokan is a traditional Norwegian flatbread made from simple ingredients like potatoes, flour and butter. These savory breads have a tender interior and golden, crispy exterior. Krokan is often compared to lefse, but has a more rustic texture and flavor. While origin stories vary, krokan is a staple at Norwegian holiday feasts and gatherings. This authentic recipe teaches you how to make the perfect krokan at home.

Origin of Krokan

Krokan hails from rural agricultural regions of Norway. There are a few theories on its origin:

• Some say it derives from the Norwegian word “kroke” meaning “bend” or “curve,” referring to its round shape.
• Others cite the old Norse word “krokr” meaning “hook” as krokan was historically cooked over an open fire on a long hook.
• Another theory links it to the verb “kroke” meaning “to gnaw” or “chew” due to its chewy texture.

Regardless of etymology, krokan remains a cherished staple in Norwegian baking.

Traditional Uses

Krokan is traditionally served:

• As part of the Julekaffe Christmas coffee feast
• On festive occasions like baptisms, confirmations, and weddings
• Topped or filled with butter, cheese, jam or cured meat
• Alongside coffee as a breakfast bread

Ingredients

Krokan requires just a few humble ingredients:

Dough

• 3 medium russet potatoes, boiled and mashed
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 4 Tbsp unsalted butter, room temperature
• 1/4 cup whole milk

Frying

• Vegetable oil for frying
• 4 Tbsp butter, melted

Step-by-Step Instructions

Follow these steps to make perfect krokan:

Boil the Potatoes

• Peel and cube 3 medium russet potatoes. Place in a pot and cover with water. Bring to a boil over high heat.
• Once boiling, cook uncovered for 15-20 minutes until very tender. Drain and allow to steam dry for 2 minutes.
• Mash the potatoes until smooth. Set aside to cool.

Make the Dough

• In a large bowl, whisk together 1 1/2 cups flour and 1/2 teaspoon salt.
• Cut in 4 Tbsp of room temperature butter using a pastry blender or two forks until mixture looks like coarse crumbs.
• Add mashed potatoes and 1/4 cup milk. Mix with hands until a soft dough forms.
• Knead gently 3-4 times until dough holds together. Do not overwork.

Roll Out the Dough

• On a floured surface, roll out dough to 1/4 inch thickness.
• Cut into rounds using a 3-inch biscuit cutter, gathering and re-rolling scraps as needed.

Fry the Krokan

• Heat 1/2 inch vegetable oil in a large skillet to 350°F. Working in batches, fry krokan 2-3 minutes per side until golden brown.
• Transfer to a paper towel-lined plate to drain excess oil. Brush tops with melted butter while still warm.

Serve and Enjoy!

Serve krokan warm with desired toppings like jam, cheese or cured meats. Or simply enjoy as-is!

Tips for Making Perfect Krokan

• Allow boiled potatoes to dry out a bit before mashing for fluffier texture.
• Use starchy russet potatoes for light, tender krokan.
• Work the dough as little as possible to prevent toughness.
• Roll dough evenly to 1/4 inch thickness for even cooking.
• Fry in vegetable oil at 350°F for crispy edges without greasiness.

How to Store and Reheat

Krokan keeps well for several days:

• Store cooled krokan in an airtight container for 2-3 days at room temperature.
• For longer storage, place in freezer bags and freeze for up to 2 months.
• Reheat frozen krokan in a 350°F oven until warmed through.
• Wrapped well, krokan also reheats nicely in the microwave.

Serving Ideas for Krokan

In Norway, krokan is served:

• As a breakfast bread with butter or jam
• Topped with brown cheese (brunost) or gjetost
• Filled with cured meat like salami
• Served alongside soups like fiskeboller or raspeballer
• Topped with gravy as a savory appetizer

Krokan Recipes Around the World

Variations on traditional krokan can be found worldwide:

Potet Lefse

A Norwegian-American version made with more potatoes than flour, creating a softer, more cake-like bread.

Potato Cakes

British and Irish potato cakes, like boxty, are close relatives of krokan using a potato dough.

Kartoffelpuffer

German potato pancakes share similarities but use grated raw potatoes versus mashed boiled potatoes.

Rösti

Swiss shredded potato pancakes are thicker than krokan but have a similarly crispy outer crust.

Conclusion

With its crispy golden exterior and tender potato-y interior, krokan is a rustic Norwegian flatbread perfect for bringing people together on special occasions. Using just a handful of humble ingredients, you can recreate this traditional recipe at home. While simple to make, krokan bakes up deliciously chewy with subtle potato flavor. Top as desired or enjoy on its own with coffee or tea. However you serve it, krokan is sure to become a cherished staple in your kitchen.

FAQs

What is the difference between krokan and lefse?

Lefse uses more wheat flour than potatoes, resulting in a thinner, more crepe-like texture. Krokan has more potato so it is thicker and chewier than lefse.

Can you make ahead and reheat krokan?

Yes, krokan can be made 1-2 days in advance then reheated wrapped in the oven or microwave. You can also freeze unbaked krokan dough for longer term storage.

What do you traditionally eat with krokan?

Krokan is traditionally topped with butter, cheese, jams or cured meats. It can also be enjoyed on its own or dipped in soups like fiskeboller.

Can you use sweet potatoes for krokan?

Yes, sweet potatoes can be substituted for a sweeter, more dense krokan. Adjust any accompanying flavors accordingly.

What meals is krokan traditionally served at?

In Norway, krokan is a staple at holiday coffee feasts, baptisms, weddings and other festive gatherings with friends and family.