Name: Frika (Potato and Cheese Hash) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Slovenian
Ingredients: 400 g (1 pound) potatoes; 50 g pancetta, cut into cubes OR 1 tbsp olive oil OR 1 tbsp lard; 160 g (5.6 oz) semi-hard cheese (Tolminc); 50 g (1.8 oz) hard cheese (Tolminc); 2 tbsp fresh herbs (parsley, oregano, lovage)

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Introduction

Frika is a comforting potato and cheese hash that combines simple ingredients into a flavorful, crispy dish. Originating from the Alpine region, this recipe features soft potatoes, melted cheese, and aromatic herbs for a hearty meal or side dish.

The image shows a pizza cut into eight slices on a white plate placed on a round wooden board. The pizza has a golden brown crust with melted cheese that is slightly browned in some spots. On top, there are pieces of green herbs scattered evenly, adding color and texture contrast. The pizza looks crispy with a mix of orange, yellow, and green shades from the cheese and herbs. The background is a white marbled surface, and a woman's hand is slightly reaching towards the plate from the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g (1 pound) potatoes
50 g pancetta, cut into cubes OR 1 tbsp olive oil OR 1 tbsp lard

160 g (5.6 oz) semi-hard cheese (Tolminc)
50 g (1.8 oz) hard cheese (Tolminc)

2 tbsp fresh herbs (parsley, oregano, lovage)

Instructions

Step 1: Peel the potatoes and grate them. Place the grated potatoes in a large bowl filled with cold water. Rinse thoroughly, then drain. Repeat this rinsing and draining process two to three times until the water runs clear.

Step 2: Cut the pancetta into small cubes. Grate both cheeses and mix them together in a bowl. Heat a 22cm (9-inch) pan and add the pancetta. Optionally add a teaspoon of oil and pan-fry over medium heat for about 3 to 4 minutes. If you prefer, use olive oil or lard instead of pancetta. Add the drained potatoes evenly into the pan. Stir continuously over medium heat for 15 to 18 minutes, or until the potatoes are soft. Add a tablespoon of water if the potatoes brown too quickly.
Step 3: Add half of the cheese mixture and stir it into the potatoes using a spatula. Cook for about a minute until the cheese begins to melt and the mixture thickens. Then add the remaining cheese and fresh herbs. Stir well and shake the pan occasionally. Spread the mixture evenly and cook for 5 minutes over medium heat.
Step 4: Transfer the frika to a plate, then flip it back into the pan to cook the other side. Cook for another 5 minutes until the outside is golden and crispy. Serve warm, cut into slices, and optionally sprinkle with more fresh herbs.

Tips & Variations

Use a mix of cheeses you enjoy if Tolminc is unavailable—semi-hard and hard cheeses with good melting qualities work best.
For a vegetarian version, omit the pancetta and use olive oil or lard instead.
Fresh herbs add a bright flavor; feel free to adjust the types based on what you have on hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to maintain crispiness, or warm in a microwave until heated through.

How to Serve

A round pizza cut into eight slices is arranged on a simple white plate. The pizza has a golden-brown crust with a slightly crispy texture. On top, the first layer shows melted cheese that is creamy and bubbly, covering the whole surface. A rich red tomato sauce peeks through in spots underneath the cheese. The top layer has scattered green herb leaves that look fresh and slightly wilted from baking. The plate is placed on a wooden circular board with a white marbled surface around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for Frika?

Yes, you can substitute Tolminc cheese with other semi-hard and hard cheeses that melt well, such as Gruyère, cheddar, or Emmental for a similar texture and flavor.

Is there a substitute for pancetta if I don’t eat pork?

Absolutely. You can use olive oil or lard as a fat base instead of pancetta. For added flavor, consider smoked paprika or sautéed mushrooms to keep the dish savory.