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Frika (Potato and Cheese Hash) Recipe

ByAmanda
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If you’re craving something comforting but a little different from the usual potato dish, this Frika (Potato and Cheese Hash) Recipe might just become your new favorite. I first stumbled upon this rustic gem during a trip to Slovenia, and the way the melted cheeses mingle with crispy, golden potatoes still has me dreaming. It’s hearty, simple, and incredibly satisfying—the kind of recipe that feels like a warm hug on a plate.

This Frika (Potato and Cheese Hash) Recipe works brilliantly for brunch or a cozy dinner when you want minimal fuss but maximum flavor. Plus, it’s versatile enough to jazz up with your favorite herbs or a side salad, making it perfect for busy weeknights or when you have guests over. Once you taste it, you’ll understand why I keep going back to it!

Ingredients You’ll Need

What makes this recipe tick is the harmony between the creamy, melty cheeses and the crispy potatoes, all enhanced by a touch of pancetta or good olive oil. Picking quality ingredients will really bring out its authentic flavors, so here’s a quick guide to what you’ll want on hand.

  • Potatoes: I prefer waxy potatoes for this recipe because they hold their shape well and get nice and golden without turning mushy.
  • Pancetta or Olive Oil or Lard: Pancetta adds a smoky, meaty flavor, but olive oil or lard are great alternatives if you want a vegetarian or traditional vibe.
  • Semi-hard cheese (Tolminc): This cheese melts beautifully; if you can’t find Tolminc, a good Gouda or Gruyère works well too.
  • Hard cheese (Tolminc): Adds a sharper, nutty punch that balances the creaminess of the semi-hard cheese.
  • Fresh herbs (parsley, oregano, lovage): These bring brightness and freshness that cut through the richness perfectly — I love mixing whatever herbs I have on hand!

Variations

One of the things I adore about the Frika (Potato and Cheese Hash) Recipe is how easy it is to tweak based on what you have or what you’re in the mood for. Customize it to fit your taste — that’s how you make it truly yours.

  • Vegetarian Version: Skip the pancetta and use olive oil or butter instead — it’s just as satisfying, and the herbs really shine.
  • Cheese Swap: Depending on what you have, try mixing in other semi-hard cheeses like Emmental or a mild cheddar for a different twist.
  • Herb Variations: I’ve had great success adding fresh thyme or chives when parsley or lovage aren’t around — a little experiment I encourage you to try!
  • Spicy Kick: For a jazzy kick, I sometimes sprinkle a pinch of chili flakes right before serving to warm things up.

How to Make Frika (Potato and Cheese Hash) Recipe

Step 1: Prep and Parboil the Potatoes

Start by peeling and dicing your potatoes into even cubes—about 1 to 1.5 inches work best. Parboil them in salted water for roughly 7-8 minutes until they’re just tender but still firm. This little step helps ensure they crisp up beautifully in the pan later without ending up mushy.

Step 2: Cook Pancetta (or Heat Oil/Lard)

While your potatoes are boiling, heat up your pancetta cubes in a large skillet over medium heat until they’re golden and a bit crispy. If you’re going the olive oil or lard route, warm about a tablespoon in the pan. This fat will infuse your potatoes with so much extra flavor, so don’t skip it!

Step 3: Fry the Potatoes

Drain the potatoes well and add them to your skillet in a single layer. Let them cook undisturbed for a few minutes so a golden crust forms, then gently toss or flip to crisp the other sides. This part takes patience—avoid stirring constantly to let that lovely crust develop.

Step 4: Add the Cheeses and Herbs

Once the potatoes have a nice crust, sprinkle on your shredded semi-hard cheese and grated hard cheese evenly over the top. Throw in your chopped fresh herbs right after. Cover the skillet with a lid for a couple of minutes so the cheese melts perfectly and the herbs release their aromas.

Instructions

  1. Prepare the Potatoes: Peel the potatoes and cut them into small cubes or thin slices to ensure even cooking.
  2. Cook the Pancetta or Heat Fat: In a skillet over medium heat, add the pancetta cubes and cook until crisp. If using olive oil or lard, heat it gently until warm.
  3. Cook the Potatoes: Add the potatoes to the skillet with the fat and sauté them, stirring occasionally, until they are golden and tender, about 15-20 minutes.
  4. Add Cheese and Herbs: Grate both types of Tolminc cheese and add them to the cooked potatoes. Mix well to combine and allow the cheese to melt slightly. Stir in the fresh herbs for aroma and flavor.
  5. Final Searing: Press the mixture down gently in the skillet and let it cook undisturbed for a few minutes to develop a crispy crust on the bottom. Then carefully flip or stir to crisp the other side if desired.
  6. Serve Warm: Remove from heat and serve the frika warm as a delicious, hearty dish for any meal.

Notes

  • You can substitute Tolminc cheese with other similar semi-hard and hard cheeses if unavailable.
  • Adjust the type of fat used based on dietary preference; olive oil for a lighter option, lard for traditional richness.
  • Ensure the potatoes are cooked thoroughly to avoid a raw texture.
  • Fresh herbs are key to authentic flavor, so use fresh rather than dried if possible.
  • Frika can be served as a main dish or as a side to grilled meats or salads.

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