Classic Frika (Potato and Cheese Hash)
This Classic Frika recipe creates a crispy potato and cheese hash, perfect as a hearty side or a delicious main course. Golden-brown potatoes are cooked with onions and garlic, then topped with melted cheese and fresh herbs for a comforting and flavorful dish.
Equipment
- pot
- clean kitchen towel
- large, heavy-bottomed, oven-safe skillet (cast iron recommended)
- lid (optional)
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or Russet potatoes peeled and cut into 1/2-inch cubes
- 1 medium onion finely diced
- 2-3 cloves garlic minced
- 1 cup shredded cheese Gruyere, sharp cheddar, or blend of Fontina and Parmesan recommended
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons fresh herbs chopped chives, parsley, or thyme
- Salt to taste
- Black pepper to taste
- smoked paprika or a dash of hot sauce Optional: A pinch of
Instructions
Cooking Steps
- Peel and cut potatoes into 1/2-inch cubes. Boil in salted water for 5-7 minutes until tender-crisp, then drain and dry completely to ensure crispiness.
- Heat olive oil and 1 tablespoon of butter in an oven-safe skillet. Sauté diced onion for 5-7 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
- Add dried potatoes and the remaining butter to the skillet. Cook on medium-high heat for 15-20 minutes, flipping occasionally until crispy and golden brown on all sides, seasoning with salt and pepper.
- Evenly sprinkle shredded cheese over the crispy potatoes.
- Broil the skillet for 1-2 minutes until cheese is bubbly and golden, or cover to melt gently on low heat.
- Remove from heat, sprinkle with fresh herbs, and serve immediately.
Notes
For extra flavor, consider adding a pinch of smoked paprika or a dash of hot sauce along with the herbs. Using an oven-safe skillet, especially cast iron, helps achieve the best texture and facilitates easy melting under the broiler for a perfectly bubbly cheese crust.