Frika – Slovenian cheese and potato hash

6
20 minutes

Ingredients

Frika

  • 300g of potato
  • 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 potato
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