Description
Frika is a traditional Slovenian potato and cheese hash that combines crispy golden potatoes with a rich, melted cheese interior. Originally served as a hearty meal for shepherds, this dish is perfect for breakfast, brunch, lunch, or dinner and can be made vegetarian or gluten-free. Featuring simple ingredients like potatoes, pancetta or oil, hard and semi-hard cheese, and fresh herbs, Frika delivers quick, comforting, and flavorful satisfaction in every bite.
Ingredients
Scale
Potatoes
- 400 g (1 pound) potatoes
Fat
- 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 and grate them finely. Place the grated potatoes into a large bowl filled with cold water. Rinse them thoroughly, then drain and repeat the rinsing process two or three times until the water runs clear. This step removes excess starch, ensuring a crispier texture when cooked.
- Cook the Pancetta or Fat: Cut the pancetta into small cubes. Heat a 22cm (9-inch) pan over medium heat, add the pancetta cubes, and optionally a teaspoon of olive oil. Pan-fry the pancetta for 3 to 4 minutes until slightly crispy. Alternatively, skip pancetta and use olive oil or lard as your fat source.
- Cook the Potatoes: Drain the potatoes thoroughly to remove water. Add the potatoes to the pan with pancetta/fat and spread them evenly. Stir continuously and cook over medium heat for 15 to 18 minutes until the potatoes are soft. If the potatoes brown too quickly, add a tablespoon of water to prevent burning.
- Add Cheese and Herbs: Grate both cheeses and mix them in a bowl. Add half of the cheese mixture into the pan and stir well with a spatula. Cook for about one minute until the cheese starts to melt and the mixture thickens. Then add the remaining cheese and fresh herbs, stirring to combine evenly. Shake the pan gently and spread the mixture flat.
- Browning and Crisping: Cook the Frika evenly over medium heat for 5 minutes to form a golden crust on the bottom. Then carefully transfer it to a plate, flip it back into the pan to cook the other side for another 5 minutes, until golden and crispy outside on both sides.
- Serve: Serve the Frika warm, cut into slices, and optionally sprinkle with additional fresh herbs for garnish. It pairs wonderfully with a seasonal salad for a complete meal.
Notes
- Potatoes can be precooked by placing grated potatoes in a sieve over boiling water for 6-8 minutes to shorten cooking time.
- Frika is best served fresh and is not recommended for storage.
- Substitute hard or semi-hard cheeses if Tolminc is unavailable.
- Vegetarian option: omit pancetta and use olive oil or lard.
- Use potatoes suitable for baking for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Slovenian
Keywords: Frika, Slovenian recipe, Potato hash, Cheese dish, Tolminc cheese, Pancetta, Vegetarian, Gluten-free, Traditional Slovenian food, Potato recipes
