Classic Frika (Potato and Cheese Hash)
A delightful and comforting potato and cheese hash, perfect for breakfast, brunch, or a light meal, featuring crispy potatoes and melted cheese.
Equipment
- Saucepan
- Large, oven-safe non-stick skillet or cast-iron pan
Ingredients
Main Ingredients
- 2 large Potatoes e.g., Russet, Yukon Gold
- 1 medium Onion finely chopped
- 2-3 cloves Garlic minced
- 1.5 cups Cheese shredded (e.g., Fontina, Gruyère, Mozzarella, or even a mix)
- 2 tablespoons Butter or Olive Oil
- Salt and Black Pepper To taste
Instructions
Preparation
- Peel and cut potatoes into small, uniform 1/2-inch cubes for even cooking.
- Place potato cubes in cold salted water, bring to a boil, then simmer 5-7 minutes until slightly tender; drain thoroughly.
- In an oven-safe skillet over medium heat, sauté onion in butter or olive oil for 5-7 minutes until soft, then add minced garlic and cook for 1 minute until fragrant.
Cooking
- Add par-cooked potatoes to the skillet, increase heat to medium-high, and cook undisturbed for 5-7 minutes to form a golden-brown crust.
- Stir gently and continue cooking, stirring occasionally, until potatoes are tender and browned on all sides; season generously with salt and pepper.
- Reduce heat to low, sprinkle cheese evenly over potatoes, cover, and cook 3-5 minutes until cheese is melted and gooey.
- Remove from heat and serve hot, optionally garnished with fresh parsley.
Notes
Adjust cheese type to your preference; Fontina or Gruyère offer excellent melt and flavor. For extra crispiness, avoid overcrowding the pan when cooking potatoes and ensure they are thoroughly drained before adding to the skillet.