Print

Frika (Potato and Cheese Hash) Recipe

Print Recipe

★★★★★

4.6 from 95 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Prepare the pancetta and cheese: Cut the pancetta into small cubes. Grate both types of cheese and combine them in a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://tastybella.com/frika-potato-and-cheese-hash-recipe/