Name: Frika (Potato and Cheese Hash) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Slovenian
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)

Jump to Recipe

Introduction

Frika is a traditional Slovenian potato and cheese hash known for its crispy golden exterior and deliciously melted cheesy interior. Originally a hearty meal for shepherds, it’s perfect for breakfast, brunch, or a satisfying main dish. Quick to prepare and naturally vegetarian and gluten-free, Frika is a comforting dish you’ll want to make again and again.

A round savory pie cut into eight equal triangular slices, each slice showing a golden brown crispy top layer with slightly darker browned spots, sprinkled with fresh green parsley pieces. The pie sits on a white plate with a subtle speckled design, placed on a dark wooden cutting board with visible wood grain. The pie's layers include a golden browned crust at the bottom, a thick, slightly flaky middle layer filled with cooked ingredients giving a soft texture, topped with a browned crispy cheese or egg layer. Around the plate, there is a white knife with a small dot pattern and a white salt shaker nearby, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 or similar)
50 g (1.8 oz) hard cheese (Tolminc or similar)
2 tbsp fresh herbs (parsley, oregano, lovage)

Instructions

Step 1: Peel the potatoes and grate them. Place the grated potatoes in a large bowl with 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 types of cheese and mix them together in a bowl.
Step 3: Heat the pancetta in a 22cm (9-inch) pan over medium heat. Optionally, add a teaspoon of olive oil if using pancetta. Cook for 3-4 minutes until slightly crispy. Alternatively, use olive oil or lard instead of pancetta.
Step 4: Add the drained potatoes to the pan and spread them evenly. Stir continuously over medium heat and cook for 15-18 minutes until potatoes soften. If potatoes brown too fast, add a tablespoon of water to prevent burning.
Step 5: Add half of the cheese mixture to the potatoes, stirring well with a spatula. Cook for about one minute until the cheese starts to melt and the mixture thickens.
Step 6: Stir in the remaining cheese and fresh herbs. Spread the mixture evenly and cook for 5 minutes over medium heat without stirring.
Step 7: Carefully transfer the Frika to a plate, then flip it back into the pan to cook the other side. Cook for another 5 minutes until both sides are golden and crispy.
Step 8: Serve warm, cut into slices, and optionally sprinkle with extra fresh herbs.

Tips & Variations

For a quicker cook time, precook the grated potatoes by placing them in a sieve over boiling water for 6-8 minutes before adding to the pan.
Use any hard or semi-hard cheese if Tolminc is unavailable; Gruyère or aged cheddar are good substitutes.
Make a vegetarian version by using olive oil or lard instead of pancetta.

Storage

Frika is best served fresh and crispy, so we don’t recommend storing leftovers. If you must keep some, refrigerate in an airtight container for up to 1 day and reheat gently in a pan to restore crispiness.

How to Serve

A white plate holds three slices of cheesy, golden-brown onion pancake with some green herbs sprinkled on top. Each slice shows a crispy, slightly darkened outer layer with caramelized bits, a middle layer of soft, cooked onions mixed inside a thick, textured dough, and finely chopped herbs scattered both inside and over the top. The plate is set on a wooden board, with blurred background items including stacked pieces of yellow butter on a white plate, a dark drink in a glass, and a purple-edged bowl with chopped green herbs, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Frika?

Yes, but it’s best to use potatoes that are good for baking or roasting, as they hold their shape and crisp up nicely during cooking.

Is Frika suitable for vegetarians?

Absolutely. Simply replace pancetta with olive oil or lard, and the recipe remains vegetarian-friendly while keeping its delicious flavor.