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Easy Potato and Cheese Hash for Savory Breakfast Ideas

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: Slovenian-Inspired
Calories: 520
Ingredients Method

Ingredients
  

  • For the Frika
  • 1 pound potatoes peeled
  • Choose potatoes that work well for baking or frying.
  • 2 ounces pancetta diced
  • You can also use 1 tablespoon olive oil or 1 tablespoon lard instead.
  • 5.5 ounces semi-hard cheese grated
  • Use a good melting semi-hard cheese such as fontina young gouda, mild cheddar, or a similar Alpine-style cheese.
  • 2 ounces hard cheese grated
  • Parmesan aged gouda, pecorino, or another firm grating cheese works well.
  • 2 tablespoons chopped fresh herbs
  • Parsley oregano, chives, thyme, or lovage all work nicely.
  • Salt to taste
  • Add carefully if using salty cheese or pancetta.
  • Black pepper to taste

Method
 

  1. Prepare the potatoes
  2. Peel the potatoes and grate them using the large holes of a box grater.
  3. Rinse the potatoes
  4. Place the grated potatoes in a bowl of cold water. Swish well, drain, and repeat until the water looks mostly clear.
  5. Drain well
  6. Transfer the potatoes to a sieve or clean kitchen towel. Press out as much water as possible. Dry potatoes brown better.
  7. Cook the pancetta
  8. Add diced pancetta to a 9-inch skillet over medium heat. Cook for 3 to 4 minutes, until the fat starts to render and the pancetta smells savory. If needed, add a small drizzle of oil.
  9. Add the potatoes
  10. Add the drained potatoes to the skillet. Spread them evenly, then cook over medium heat for 15 to 18 minutes, stirring often, until tender. If the potatoes start sticking or browning too fast, add 1 tablespoon of water.
  11. Add the cheese
  12. Stir in half of the grated cheese. Cook for about 1 minute, until it begins to melt into the potatoes.
  13. Add remaining cheese and herbs
  14. Add the rest of the cheese and the chopped herbs. Stir until the mixture looks creamy, cheesy, and evenly combined.
  15. Form the frika
  16. Press the mixture into an even layer in the pan. Cook for about 5 minutes, until the bottom turns golden and crisp.
  17. Flip and finish
  18. Slide the frika onto a plate, then carefully flip it back into the skillet. Cook for another 5 minutes, until the second side is browned.
  19. Serve warm
  20. Transfer to a cutting board or plate. Slice into wedges and sprinkle with extra herbs if desired.