Frika

why make this recipe

Frika is a delicious and hearty dish that combines the flavors of potatoes and cheese. It’s simple to prepare and offers a comforting meal that can please anyone. This recipe is perfect for using up leftover potatoes and cheese, making it both economical and tasty. Enjoy Frika as a main dish or a side, and savor the creamy texture and crispy edges.

how to make Frika

Ingredients

• 400 g (1 pound) potatoes
• 50 g pancetta, cut into cubes OR 1 tbsp olive oil OR 1 tbsp lard
• 160 g (5.6 oz) semi-hard cheese (Tolminc)
• 50 g (1.8 oz) hard cheese (Tolminc)
• 2 tbsp fresh herbs (parsley, oregano, lovage)

Directions

1. Peel the potatoes and grate them.
2. Pour cold water into a large bowl, add the grated potatoes, and rinse thoroughly. Drain, and repeat this process two or three times until the water is clean.
3. Cut the pancetta into small cubes. Grate both cheeses and combine them in a bowl.
4. In a 22cm (9-inch) pan, add the pancetta. If you desire, add a teaspoon of oil and pan-fry the pancetta over medium heat for about 3 – 4 minutes. Alternatively, you can use oil or lard instead of pancetta.
5. Add the drained potatoes and arrange them all over the pan. Stir continuously and cook over medium heat for 15 – 18 minutes or until the potatoes are soft. If the potatoes brown too quickly, add a tablespoon of water.
6. Add half the cheese and stir it into the Frika using a spatula. Cook for a minute, and when the cheese begins to melt, add the remaining cheese and herbs. Stir well and shake the pan occasionally.
7. Spread the Frika evenly over the pan and cook for 5 minutes over medium heat.
8. Transfer the Frika to a plate and flip it back into the pan to cook on the other side. Cook for another 5 minutes until golden brown and crispy.
9. Serve the Frika warm, cut into slices, and optionally sprinkle with fresh herbs.

how to serve Frika

Frika is best served warm. You can slice it into portions and offer it as a main course with a side salad or as a tasty side dish. Pair it with your favorite dipping sauces to enhance the flavors.

how to store Frika

To store leftover Frika, let it cool completely and place it in an airtight container. It can be kept in the refrigerator for up to three days. If you want to reheat it, place it back in a pan over low heat until warmed through.

tips to make Frika

• Make sure to rinse the grated potatoes thoroughly to remove excess starch, which can make the Frika gummy.
• Adjust the types of cheese based on what you have available; any semi-hard or hard cheese will work well.
• For extra flavor, consider adding sautéed onions or garlic with the pancetta.

variation

You can customize Frika by adding vegetables like bell peppers or mushrooms. For a spicy kick, add some chili flakes or use spicy cheese.

FAQs

1. Can I use other types of cheese for Frika?
Yes, you can use any semi-hard or hard cheese that melts well. Cheddar or gouda are great alternatives.

2. Is Frika suitable for vegetarians?
Yes, you can make a vegetarian version by omitting the pancetta and using olive oil or lard.

3. Can I freeze Frika?
While it’s best fresh, you can freeze Frika. Just make sure to cool it completely, then wrap it tightly before placing it in the freezer. When ready to eat, thaw and reheat on the stove.

Frika

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Frying
• Cuisine: European
• Diet: Vegetarian

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Description

Frika is a hearty dish combining potatoes and cheese that offers a creamy texture and crispy edges. Perfect for using up leftovers!

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Ingredients

• 400 g (1 pound) potatoes
• 50 g pancetta, cut into cubes OR 1 tbsp olive oil OR 1 tbsp lard
• 160 g (5.6 oz) semi-hard cheese (Tolminc)
• 50 g (1.8 oz) hard cheese (Tolminc)
• 2 tbsp fresh herbs (parsley, oregano, lovage)

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Instructions

1. Peel the potatoes and grate them.
2. Pour cold water into a large bowl, add the grated potatoes, and rinse thoroughly. Drain, and repeat this process two or three times until the water is clean.
3. Cut the pancetta into small cubes. Grate both cheeses and combine them in a bowl.
4. In a 22 cm (9-inch) pan, add the pancetta. If desired, add a teaspoon of oil and pan-fry the pancetta over medium heat for about 3 – 4 minutes. Alternatively, use oil or lard instead of pancetta.
5. Add the drained potatoes and arrange them all over the pan. Stir continuously and cook over medium heat for 15 – 18 minutes or until the potatoes are soft. Add a tablespoon of water if the potatoes brown too quickly.
6. Add half the cheese and stir it into the Frika using a spatula. Cook for a minute, then add the remaining cheese and herbs. Stir well and shake the pan occasionally.
7. Spread the Frika evenly over the pan and cook for 5 minutes over medium heat.
8. Transfer the Frika to a plate and flip it back into the pan to cook on the other side. Cook for another 5 minutes until golden brown and crispy.
9. Serve the Frika warm, cut into slices, optionally sprinkling with fresh herbs.

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Notes

Rinse the grated potatoes to remove excess starch. You can customize Frika by adding vegetables or adjusting the cheese types.