Frika (Potato and Cheese Hash) Recipe

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)

Instructions

1. 1

   Prepare the potatoes: Peel and dice the potatoes into small cubes to ensure even cooking and a desirable texture in the final hash.

2. 2

   Cook the pancetta or fat: In a large pan over medium heat, render the pancetta cubes until crispy. If using olive oil or lard as alternatives, heat them until hot but not smoking.

3. 3

   Add the potatoes: Add the diced potatoes to the pan with the fat and cook, stirring occasionally, until they are tender and lightly golden on the edges, about 15-20 minutes.

4. 4

   Incorporate the cheeses: Grate or chop both the semi-hard and hard Tolminc cheeses and add them to the pan with the cooked potatoes and pancetta. Stir gently to melt the cheese slightly into the mixture.

5. 5

   Add fresh herbs: Finely chop the fresh parsley, oregano, and lovage, then sprinkle them over the hash. Mix well to combine flavors evenly.

6. 6

   Final cooking: Allow the cheese to melt fully and bind the potatoes and pancetta together. Cook for an additional 3-5 minutes on low heat, ensuring a cohesive and flavorful dish without burning the ingredients.

7. 7

   Serve hot: Transfer the frika to a serving dish. Enjoy it as a hearty side or a standalone meal.