Frika (Potato and Cheese Hash) Recipe
Introduction
Frika is a delicious Slovenian potato and cheese hash that’s crispy on the outside and soft inside. This simple yet flavorful dish makes a perfect breakfast, brunch, or light meal, showcasing the rich taste of cheese paired with tender potatoes.
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 of cold water and rinse thoroughly. Drain and repeat rinsing two or three times until the water runs clear to remove excess starch.
- Step 2: Cut the pancetta into small cubes. Grate both cheeses and combine them in a bowl.
- Step 3: Heat a 22cm (9-inch) pan over medium heat. Add the pancetta and optionally a teaspoon of oil, then pan-fry for 3–4 minutes until lightly browned. You can substitute pancetta with olive oil or lard if preferred.
- Step 4: Add the drained potatoes to the pan, spreading them evenly. Stir continuously over medium heat and cook for 15–18 minutes until the potatoes are soft. If they brown too quickly, add a tablespoon of water to prevent burning.
- Step 5: Stir in half of the cheese mixture, cooking for about a minute until it starts to melt and thicken the mixture. Then add the remaining cheese and fresh herbs, stirring well and occasionally shaking the pan.
- Step 6: Spread the frika evenly in the pan and cook for 5 minutes over medium heat. Transfer the frika onto a plate, flip it back into the pan, and cook for another 5 minutes until both sides are golden and crispy.
- Step 7: Serve warm, cut into slices, and optionally sprinkle with additional fresh herbs.
Tips & Variations
- Rinsing the grated potatoes removes excess starch for a better texture and crispiness.
- Use a mix of semi-hard and hard cheeses for depth of flavor and melting quality.
- You can replace pancetta with olive oil or lard for a vegetarian or different flavor profile.
- Try adding other fresh herbs like chives or thyme for variation.
Storage
Store leftover frika in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium-low heat to restore crispiness, or warm in the oven at 180°C (350°F) until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese instead of Tolminc?
Yes, any semi-hard and hard cheeses that melt well, such as Gruyère, cheddar, or Manchego, can work as substitutes depending on your taste preferences.
Is frika gluten-free?
Yes, this dish is naturally gluten-free, as it contains potatoes, cheese, and cured meat or fats, all free from gluten ingredients.
PrintFrika (Potato and Cheese Hash) Recipe
Frika is a traditional Slovenian potato and cheese hash made with grated potatoes, pancetta or oil, and a blend of semi-hard and hard Tolminc cheese. This savory dish is pan-fried until golden and crispy on both sides and flavored with fresh herbs like parsley, oregano, and lovage. Perfect for breakfast, brunch, or a comforting lunch, Frika offers a delicious blend of crispy texture and melted cheese goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Slovenian
- Diet: Gluten Free
Ingredients
Potatoes
- 400 g (1 pound) potatoes
Fats and Meat
- 50 g pancetta, cut into cubes OR 1 tbsp olive oil OR 1 tbsp lard
Cheese
- 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 using a peeler or knife and grate them finely. Place the grated potatoes in a large bowl filled with cold water and rinse thoroughly. Drain the water and repeat the rinsing process two to three times until the water runs clear. This removes excess starch and helps achieve a better texture.
- Prepare the pancetta and cheese: Cut the pancetta into small cubes. Grate both types of cheese and combine them in a bowl.
- Cook the pancetta (or fat): Add the pancetta cubes to a 22cm (9-inch) pan. If desired, add a teaspoon of olive oil and pan-fry the pancetta over medium heat for about 3 to 4 minutes until it releases its fat. Alternatively, use olive oil or lard instead of pancetta.
- Add and cook the potatoes: Drain the potatoes thoroughly and add them evenly over the pancetta in the pan. Stir continuously over medium heat and cook 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.
- Incorporate the cheese and herbs: Add half of the grated cheese to the potatoes and stir it in with a spatula. Cook for about a minute until the cheese starts melting and the mixture thickens. Then, add the remaining cheese along with the fresh herbs. Stir well and occasionally shake the pan to distribute the mixture evenly.
- Form and cook the Frika: Spread the mixture evenly in the pan and cook over medium heat for 5 minutes to let the bottom get golden and crispy. Transfer the Frika onto a plate, then flip it back into the pan to cook the other side for an additional 5 minutes until both sides are golden and crispy.
- Serve: Serve the Frika warm, cutting it into slices. Optionally sprinkle with extra fresh herbs for garnish and added flavor.
Notes
- Rinsing the grated potatoes several times in cold water removes excess starch, resulting in a better texture.
- You can substitute pancetta with olive oil or lard depending on preference or availability.
- If the potatoes start browning too fast, add a little water during cooking to avoid burning.
- Use fresh herbs like parsley, oregano, and lovage to enhance the flavor of the dish.
- Frika is best enjoyed fresh and warm for optimal texture and taste.
Keywords: Frika, potato and cheese hash, Slovenian recipe, pancetta, Tolminc cheese, gluten free, breakfast, brunch, pan-fried potato dish
