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.

Frika (Potato and Cheese Hash): Crispy Slovenian Food

Name: Frika (Potato and Cheese Hash)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Slovenian
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

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

Scale

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

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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