Description
A comforting potato and cheese hash that combines soft and crispy textures, perfect for family dinners or casual get-togethers.
Ingredients
- 400 g (1 pound) of potatoes
- 50 g pancetta, cut into cubes, OR 1 tablespoon olive oil, OR 1 tablespoon lard
- 160 g (5.6 oz) semi-hard cheese (Tolminc)
- 50 g (1.8 oz) hard cheese (Tolminc)
- 2 tablespoons fresh herbs (parsley, oregano, lovage)
Instructions
- Peel the potatoes and grate them.
- Pour cold water into a large bowl and add the grated potatoes.
- Rinse thoroughly until the water runs clear. Drain and repeat the process two or three times.
- Cut the pancetta into small cubes. Adjust your oil or lard preferences as needed.
- Grate the semi-hard and hard cheese, then stir both cheeses together in a bowl.
- If using pancetta, add it to a preheated 22cm (9-inch) pan. Optionally add a teaspoon of oil and pan-fry over medium heat for about 3-4 minutes.
- Arrange the drained potatoes evenly over the fried pancetta (or directly in the pan if using oil or lard).
- Stir continuously over medium heat for about 15-18 minutes until the potatoes soften. If the potatoes brown too quickly, add a tablespoon of water.
- Incorporate half the cheese into the mixture, stirring with a spatula until it melts and thickens.
- Add the remaining cheese and fresh herbs, stirring well while occasionally shaking the pan.
- Spread the Frika evenly in the pan and let it cook for 5 minutes over medium heat.
- Transfer the Frika to a plate and flip it back into the pan to cook the other side until golden and crispy.
- Serve warm, slicing into portions and optionally sprinkling more fresh herbs on top.
Notes
Fresh herbs deliver flavor and aroma; feel free to experiment with combinations. Storing leftovers in an airtight container is recommended.
