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Frika (Potato and Cheese Hash)

Frika is a warm and cheesy comfort dish with a crispy exterior and a creamy interior, made with simple ingredients and easy to prepare in one pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g potatoes Peeled and grated
  • 50 g pancetta, cut into cubes OR substitute with 1 tbsp olive oil OR 1 tbsp lard
  • 160 g semi-hard cheese Tolminc is ideal, grated
  • 50 g hard cheese Also Tolminc, grated
  • 2 tbsp fresh herbs Parsley, oregano, lovage, chopped

Method
 

Preparation
  1. Peel and grate the potatoes into a bowl. Rinse thoroughly in cold water to remove excess starch. Repeat until the water runs clear.
  2. Cut the pancetta into small cubes. Grate both cheeses and mix them together in a bowl.
Cooking
  1. In a 22cm (9-inch) pan, add the pancetta. Optionally, drizzle in a teaspoon of oil and pan-fry over medium heat for about 3-4 minutes.
  2. Dump the drained potatoes into the pan, stirring continuously. Cook for about 15-18 minutes until they’re soft. If they brown too quickly, splash in a tablespoon of water.
  3. Stir in half of the cheese. Once it melts and thickens, mix in the remaining cheese and herbs.
  4. Spread the mixture evenly across the pan. Cook for another 5 minutes over medium heat.
  5. Transfer to a plate and flip it back into the pan to cook the other side for another 5 minutes, until it’s crispy and golden.
Serving
  1. Serve warm, cut into slices, and sprinkle with extra fresh herbs if desired.

Notes

For best texture, allow the pan to fully heat before adding the potatoes. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months. Reheat in a pan with a splash of water.