Frika – Slovenian cheese and potato hash
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Ingredients
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
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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Frika – Slovenian cheese and potato hash
