Go Back
Delicious serving of Frika, made with Potato and Cheese Hash

Frika (Potato and Cheese Hash)

A delightful blend of grated potatoes and cheese that offers a crispy exterior and soft, cheesy interior, perfect for any casual dinner or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: Comfort Food, Slovenian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g 400 g potatoes Peeled and grated
  • 50 g 50 g pancetta, cut into cubes OR 1 tbsp olive oil OR 1 tbsp lard Choose one type of fat to cook the potatoes
  • 160 g 160 g semi-hard cheese (Tolminc) Can substitute with other cheeses like cheddar
  • 50 g 50 g hard cheese (Tolminc) Can substitute with other cheeses like feta
  • 2 tbsp 2 tbsp fresh herbs (parsley, oregano, lovage) Feel free to mix herbs based on your preference

Method
 

Preparation
  1. Peel and grate the potatoes. Rinse them in cold water until the water runs clear. Drain well.
  2. Cut the pancetta into small cubes. In a 22cm (9-inch) pan, add the pancetta (or your chosen fat) and cook over medium heat for about 3-4 minutes until it begins to crisp.
Cooking
  1. Carefully add the drained potatoes to the pan, spreading them evenly. Cook while stirring continuously for 15-18 minutes until soft. If they brown too quickly, add a tablespoon of water to help regulate cooking.
  2. Add half of the grated semi-hard and hard cheese, stirring with a spatula. When it starts to melt, add the rest of the cheese and herbs, cooking for another minute.
  3. Spread the mixture evenly and cook for 5 minutes. Transfer it to a plate, then flip it back into the pan to cook the other side for another 5 minutes until golden brown and crispy.
  4. Cut into slices and, if desired, garnish with fresh herbs.

Notes

Frika can be served as a main dish or paired with a light salad. It goes well with sour cream or a tangy yogurt dip. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan to regain crispiness.