Classic Frika (Potato and Cheese Hash)
This Classic Frika is a delicious and crispy potato and cheese hash, perfect for a hearty breakfast or a flavorful side dish. Golden brown on the outside and tender on the inside, it's a comforting meal that's easy to make.
Equipment
- Box grater or food processor
- Clean kitchen towel or cheesecloth
- Large bowl
- Non-stick skillet or cast-iron pan
- Spatula
- Large plate
Ingredients
Main Ingredients
- 2 large potatoes (Russets or Yukon Golds)
- 1 cup shredded cheese (Cheddar, Gruyere, Fontina, or a blend)
- ½ small onion finely chopped (optional)
- 2 tablespoons all-purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ teaspoon garlic powder (optional)
- 2 tablespoons butter or olive oil for frying
Instructions
Preparation
- Wash and peel potatoes, then grate them coarsely using a box grater or food processor.
- Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible for crispiness.
Mixing and Cooking
- In a large bowl, combine the squeezed potatoes, shredded cheese, chopped onion (if using), flour, salt, pepper, and garlic powder (if using); toss until evenly coated.
- Heat a non-stick skillet or cast-iron pan over medium heat, then add butter or olive oil to coat the bottom.
- Transfer the potato mixture into the hot pan and press it down firmly and evenly into a flat, round cake.
- Cook for 8-12 minutes until the bottom is deeply golden brown and crispy.
- Carefully slide the Frika onto a large plate, then invert the pan over the plate to flip it back into the pan (crispy side up), or use two spatulas to flip.
- Continue cooking for another 8-10 minutes until the second side is golden brown and potatoes are tender. Slice into wedges and serve immediately.
Notes
For extra flavor, consider adding a pinch of smoked paprika to the potato mixture. Ensure you squeeze out as much liquid as possible from the potatoes; this is key to a truly crispy Frika!