Description
Frika is a traditional Slovenian potato and cheese hash combining tender potatoes, flavorful pancetta or fat, and melted semi-hard and hard Tolminc cheeses, accented with fresh herbs. This hearty dish is pan-fried to create a crispy, savory treat perfect for breakfast, lunch, or a comforting snack.
Ingredients
Scale
Potatoes and Fats
- 400 g (1 pound) potatoes
- 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 and grate the potatoes finely. Drain any excess moisture by pressing the grated potatoes between clean kitchen towels to remove water, ensuring a firm texture for frying.
- Cook the pancetta or heat fat: In a large skillet or frying pan, heat the pancetta cubes over medium heat until they render their fat and become crispy. If not using pancetta, heat 1 tablespoon of olive oil or lard over medium heat until shimmering.
- Add grated potatoes: Add the grated potatoes to the pan with the rendered fat or oil. Spread them evenly and press lightly to form a cohesive layer.
- Incorporate cheeses: Grate or finely chop the semi-hard and hard Tolminc cheeses. Sprinkle the cheeses evenly over the potato layer in the pan.
- Cook the hash: Allow the potato and cheese mixture to cook undisturbed over medium heat until the bottom forms a golden, crispy crust, and the cheese begins to melt, about 8–10 minutes.
- Flip and finish cooking: Carefully flip the hash using a plate or spatula to cook the other side until golden and the cheese is fully melted, about 5–7 minutes more.
- Add fresh herbs: Once cooked, sprinkle the finely chopped fresh herbs (parsley, oregano, and lovage) over the frika just before serving to enhance the flavors.
Notes
- You can substitute pancetta with olive oil or lard depending on your preference or dietary restrictions.
- Tolminc cheese is a traditional Slovenian cheese known for its rich flavor; if unavailable, similar semi-hard cheeses like Gruyère or aged Gouda may work as substitutes.
- For a crispier hash, ensure to drain excess moisture from the grated potatoes thoroughly before cooking.
- Use fresh herbs generously to brighten the dish and complement the rich flavors of the cheese and pancetta.
Keywords: Frika, Slovenian potato hash, Tolminc cheese recipe, potato and cheese hash, pancetta hash, traditional Slovenian dish