Description
Frika is a traditional potato and cheese hash featuring grated potatoes, pancetta or oil, and a blend of semi-hard and hard cheeses, all cooked to a golden, crispy perfection. This hearty, rustic dish is enhanced with fresh herbs and pan-fried for a flavorful and comforting meal that’s perfect for any time of day.
Ingredients
Scale
Potatoes
- 400 g (1 pound) potatoes
Fat
- 50 g pancetta, cut into cubes OR 1 tbsp olive oil OR 1 tbsp lard
Cheeses
- 160 g (5.6 oz) semi-hard cheese (Tolminc)
- 50 g (1.8 oz) hard cheese (Tolminc)
Herbs
- 2 tbsp fresh herbs (parsley, oregano, lovage)
Instructions
- Prepare the potatoes: Peel the potatoes and grate them finely. Place the grated potatoes into a large bowl filled with cold water. Rinse thoroughly to remove excess starch. Drain the water and repeat this rinsing process two to three times until the water runs clear, ensuring the potatoes are well cleaned.
- Cook the pancetta and potatoes: Cut the pancetta into small cubes and grate both the semi-hard and hard cheeses, combining them in a bowl. In a 22 cm (9-inch) pan, add the pancetta cubes. Optionally, add a teaspoon of oil if desired. Pan-fry the pancetta over medium heat for 3 to 4 minutes until slightly crispy. If using olive oil or lard instead of pancetta, heat this in the pan to prepare for cooking the potatoes. Add the drained grated potatoes evenly across the pan. Continuously stir over medium heat, cooking for 15 to 18 minutes or until the potatoes become soft. If the potatoes begin to brown too quickly, add a tablespoon of water to prevent burning.
- Add cheese and herbs: Stir in half of the cheese mixture with a spatula, cooking 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 occasionally shake the pan to ensure even cooking. Spread the Frika mixture evenly in the pan and cook for 5 minutes over medium heat.
- Finish cooking both sides: Transfer the Frika onto a plate, then flip it back into the pan to cook the other side. Continue cooking for an additional 5 minutes until the outside is golden brown and crispy.
- Serve: Serve the Frika warm, cut into slices, and optionally sprinkle with additional fresh herbs for extra flavor.
Notes
- This recipe can be cooked using pancetta, olive oil, or lard depending on your preference for flavor and dietary suitability.
- Rinsing the grated potatoes helps remove excess starch for a better texture.
- If the potatoes start browning too fast during cooking, adding a bit of water helps cook them evenly without burning.
- Use fresh herbs like parsley, oregano, and lovage to enhance the aromatic profile.
- The pan size recommended is 22 cm (9 inches) for optimal cooking of the Frika.
- Frika is best served warm and freshly cooked to enjoy its crispy exterior and soft interior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Slovenian
Keywords: Frika, Potato hash, Slovenian recipe, Cheese and potato, Pancetta, Tolminc cheese, Pan-fried potato dish
