Description
Frika is a traditional Slovenian potato and cheese hash, combining tender potatoes with flavorful pancetta or olive oil and a mixture of semi-hard and hard Tolminc cheeses, enhanced by fresh aromatic herbs. This savory dish offers a satisfying, rustic one-pan meal showcasing the region’s rich dairy and herb flavors.
Ingredients
Scale
Main 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
- Prepare the potatoes: Peel the potatoes and cut them into small cubes or thin slices for quicker cooking and a uniform texture in the hash.
- Cook the pancetta or heat the fat: In a large skillet or frying pan over medium heat, fry the pancetta cubes until crispy. Alternatively, heat 1 tablespoon of olive oil or lard to provide the cooking fat base if you prefer a vegetarian option.
- Add the potatoes: Add the cut potatoes to the pan with the cooked pancetta or heated fat. Stir well to coat the potatoes and cook them over medium heat until they soften and develop a golden crust, approximately 15-20 minutes, stirring occasionally to prevent burning.
- Incorporate the cheese: Grate the semi-hard and hard Tolminc cheeses, then sprinkle them evenly over the cooked potatoes. Stir gently to allow the cheese to melt and bind the ingredients together, enriching the dish with a creamy texture and robust flavor.
- Add fresh herbs: Chop the parsley, oregano, and lovage finely, then sprinkle the fresh herbs over the hash. Mix lightly to distribute the herbal aroma and flavor evenly throughout the dish.
- Final cooking: Let the mixture cook for an additional 5 minutes on low heat to marry all flavors and ensure the cheese is fully melted.
- Serve hot: Transfer the frika to plates and serve immediately as a hearty side or a main course for a comforting meal.
Notes
- You can substitute Tolminc cheese with other similar semi-hard and hard cheeses like Fontina or Gruyère if unavailable.
- Using fresh herbs is key to getting the authentic aromatic flavor; dried herbs may be used but reduce quantity to one tablespoon.
- For a vegetarian version, omit pancetta and use olive oil or lard as the cooking fat.
- To speed up cooking, parboil potatoes before frying.
- Ensure to stir occasionally to prevent potatoes from sticking or burning.
Keywords: Frika, potato hash, Slovenian recipe, Tolminc cheese, pancetta, cheese hash, traditional Slovenian dish