If you love hash browns and you love melted cheese, you are about to meet your new obsession.
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Frika (Potato and Cheese Hash) is a traditional shepherd’s dish from the Soča Valley in Slovenia. It is essentially a giant, crispy potato pancake bound together not by eggs or flour, but by massive amounts of melted cheese.
It is rustic, incredibly filling, and naturally gluten-free.
A Little Story About This Dish
I first heard about Frika (Potato and Cheese Hash) from a friend who hiked through the Julian Alps. She described a dish that was “pure energy” served in mountain huts.
It sounded too good to be true. Potatoes fried in pancetta fat, mixed with cheese until they become a crispy, golden disk?
I tried making it at home, and the smell of toasting cheese instantly warmed my kitchen. It is the kind of meal that sticks to your ribs after a long day in the cold. It’s hearty, salty, and satisfying in a primal way.
Get Ready to Cook!
What to Expect:
This isn’t a delicate omelet. Frika (Potato and Cheese Hash) is a sturdy, crispy cake. The texture is unique—crunchy and golden on the outside, with soft, cheesy potatoes on the inside.
Before You Begin:
The secret is in the rinsing. You must wash the starch off the potatoes. If you don’t, you end up with a gummy mash instead of distinct, crispy shreds.
The Heart of the Dish: Ingredients You’ll Need
Traditionally, this uses Tolminc cheese, a wheel cheese from the region. Since that is hard to find in the US, a mix of Swiss (for melt) and Parmesan (for bite) works wonders.
| Quantity | Ingredient | Note |
| 400g (1 lb) | Potatoes | Starchy ones work best |
| 50g | Pancetta | Cubed (or use olive oil/lard) |
| 160g | Semi-hard Cheese | Tolminc, Swiss, or Gouda |
| 50g | Hard Cheese | Tolminc, Parmesan, or Asiago |
| 2 tbsp | Fresh Herbs | Parsley, oregano, or lovage |
| To taste | Salt & Pepper | Be careful, cheese is salty! |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps to master the art of the perfect Frika (Potato and Cheese Hash).
Phase 1: The Potato Prep
1. Shred and Rinse
Peel your potatoes and grate them using the large holes of a box grater. Place the shreds in a large bowl and cover with cold water. Swish them around. The water will turn cloudy (that’s the starch!). Drain and repeat 2 or 3 times until the water runs clear. Drain them very well.
2. Fry the Base
Grab a 9-inch (22cm) non-stick or cast-iron skillet. Add the cubed pancetta (or lard/oil) and fry over medium heat for 3–4 minutes until the fat renders and the meat is crispy.
3. Soften the Potatoes
Add the drained potatoes to the pan with the pancetta fat. Cook for 15–18 minutes, stirring constantly. You want the potatoes to soften but not burn. If they start browning too fast before they are soft, add a splash (1 tbsp) of water to steam them slightly.
Phase 2: The Cheesy Bind
4. The First Melt
While the potatoes cook, mix your grated cheeses together. Add half of the cheese mixture to the hot potatoes. Stir it in with a spatula. Cook for a minute. The cheese will melt and start pulling the potatoes together into a sticky mass.
5. Form the Cake
Add the remaining cheese and the fresh herbs. Stir well to distribute. Now, stop stirring. Use your spatula to press the mixture down firmly, spreading it evenly across the pan to form a flat pancake.
6. Crisp the Bottom
Let it cook undisturbed for about 5 minutes over medium heat. Shake the pan occasionally. You want the bottom to turn deep golden brown and crispy.
Phase 3: The Flip & Serve
7. The Flip
This is the moment of truth. Place a plate over the pan. In one confident motion, invert the pan so the Frika (Potato and Cheese Hash) falls onto the plate (crispy side up). Slide it back into the pan to cook the raw side.
8. Finish
Cook for another 5 minutes until the bottom is just as crispy as the top.
9. Serve
Slide onto a serving board. Cut into wedges like a pizza. Sprinkle with extra herbs and eat it while it’s hot!
Mastering the Dish: Pointers for Perfection & How to Store
Cheese Selection
If you can’t find Slovenian Tolminc, don’t worry. You need a high-fat semi-hard cheese for the “glue.” Gruyère, Fontina, or a good sharp Cheddar work beautifully for this Frika (Potato and Cheese Hash).
Pan Choice
A non-stick pan is the safest bet for beginners. Cast iron gives a better crust but requires a well-seasoned pan to prevent sticking.
Storage
Frika (Potato and Cheese Hash) is best eaten immediately. If you have leftovers, store them in the fridge for 2 days. Reheat in a dry skillet to crisp it back up—microwaving makes it rubbery.
Frika (Potato and Cheese Hash)
- Total Time: 40
- Yield: 2 1x
- Diet: Gluten Free
Description
Frika (Potato and Cheese Hash) is a traditional Slovenian dish. It is a hearty, crispy pancake made of shredded potatoes and melted cheese. Naturally gluten-free and incredibly satisfying.
Ingredients
400 g (1 pound) potatoes (starchy varieties like Russet work best)
50 g pancetta, cut into small cubes (OR 1 tbsp olive oil / 1 tbsp lard)
160 g (5.6 oz) semi-hard cheese (Tolminc, Swiss, or Gruyère)
50 g (1.8 oz) hard cheese (Tolminc, Parmesan, or Asiago)
2 tbsp fresh herbs (parsley, oregano, lovage), chopped
Salt and pepper to taste
Instructions
1. Peel the potatoes and grate them (large holes). Place in a bowl of cold water, rinse, and drain. Repeat 2-3 times until water is clean to remove starch. Drain thoroughly.
2. Grate both cheeses and mix them together in a bowl.
3. In a 22cm (9-inch) pan, fry the cubed pancetta over medium heat for 3-4 minutes until crispy. (If using oil/lard, heat it now).
4. Add the drained potatoes to the pan. Cook for 15-18 minutes, stirring continuously, until potatoes are soft. (Add a tablespoon of water if they brown too fast).
5. Add half the cheese mixture to the pan. Stir well until melted and the mixture thickens.
6. Add the remaining cheese and herbs. Stir to combine.
7. Spread the mixture evenly across the pan to form a flat cake. Cook undisturbed for 5 minutes until the bottom is golden and crispy.
8. Place a plate over the pan and flip the Frika onto the plate. Slide it back into the pan (uncooked side down).
9. Cook for another 5 minutes until the second side is golden and crispy.
10. Slide onto a plate, cut into wedges, and serve warm.
Notes
**Rinsing is Key:** You must rinse the potatoes to remove the starch, otherwise the Frika will be gummy instead of crispy.
**Cheese Substitutes:** If you cannot find Slovenian Tolminc cheese, a mix of Swiss (for melting) and Parmesan (for flavor) is a perfect substitute.
**Frika vs Grain:** Do not confuse this dish with ‘Frika/Freekeh’ grain. This potato dish is gluten-free; the grain is wheat-based.
**Serving:** This serves 2 as a hearty main course or 4 as an appetizer/side dish.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Slovenian
Nutrition
- Serving Size: 1/2 recipe
- Calories: 625
- Sugar: 2
- Sodium: 850
- Fat: 42
- Saturated Fat: 22
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 32
- Cholesterol: 110
If you’re looking for fresh flavors for your gluten-free meals, these recipes are just right:
- Gluten Free Sausage Balls (Crispy & Cheesy)
- *Gluten Free Cozy One-Pot Chicken and Rice
- Gluten Free Waffle Recipe (Crispy & Fluffy)
Your Burning Questions Answered!
What is Slovenian Frika?
Frika (Potato and Cheese Hash) is a rustic dish from the Soča Valley, traditionally eaten by shepherds. It combines potatoes and cheese into a fried “cake.” Every village has a slightly different version (some with eggs, some without), but the potato-cheese combo is constant.
Is “Frika grain” the same thing?
No! This is a common confusion. “Frika” is the potato dish. “Freekeh” (sometimes spelled frika) is a roasted green wheat grain. Freekeh is NOT gluten-free. Always clarify whether a menu is referring to the Slovenian hash (safe) or the Middle Eastern grain (unsafe).
Which potatoes are best for hash?
Starchy potatoes like Russets or Yukon Golds are best. They get crispy on the outside and fluffy on the inside. Waxy potatoes tend to stay too firm.
Dig In & Enjoy!
There is something incredibly satisfying about slicing into a fresh Frika (Potato and Cheese Hash).
The crunch of the fried cheese crust giving way to the tender, savory potato center is a texture lover’s dream. It is simple, humble food at its absolute finest.
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