Frika – Slovenian cheese and potato hash
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This traditional Slovenian frika recipe is a hearty combination of potatoes and cheese, which is also enjoyed in parts of Friuli in Italy (just across the Slovenian border). Ana Roš uses local Tolminc cheeses in her recipe, but substitute these for other hard cheeses if you can't find it.
First published in 2018
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Ingredients
Metric
Imperial
Frika
- 300g of potatoes
- 40g of pork fat
- 150g of immature hard cheese, preferably Tolminc (aged for around 60 days), grated
- 50g of mature hard cheese, preferably Tolminc (aged for at least 6 months), grated
- 40g of mixed herbs, including tarragon, chive, dill, oregano and lovage
SAVE RECIPE
Method
1
Peel and grate the potatoes, then cover with cold water to remove excess starch
- 300g of potatoes
2
Melt the pork fat over a low heat in a non-stick frying pan. Squeeze as much excess moisture out of the grated potato, then add to the pan and gently cook until soft
- 40g of pork fat
3
Add the cheeses and spread evenly over the top of the potato. Cook for 5 minutes, or until the base is golden brown, then carefully flip over the frika and cook for a further 5 minutes (you may need to use an upturned plate to help you flip the frika without breaking it)
- 150g of immature hard cheese, preferably Tolminc (aged for around 60 days), grated
- 50g of mature hard cheese, preferably Tolminc (aged for at least 6 months), grated
4
Serve warm with a generous sprinkling of chopped herbs
- 40g of mixed herbs
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