Description
Cozy and comforting, this Frika (Potato and Cheese Hash) features crisp-edged potatoes and melting cheese, perfect for fall evenings.
Ingredients
- 2 pounds (about 900 g) potatoes, peeled and coarsely grated
- 1 medium onion, finely chopped
- 2 large eggs, beaten
- 1 ½ cups shredded cheese (a blend of cheddar and a melting cheese works best)
- 2 tablespoons all-purpose flour (or a gluten-free flour blend)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons butter or neutral oil, plus extra for the pan
- Fresh herbs for garnish (parsley or chives)
Instructions
- Prepare the potatoes: After grating the potatoes, place them in a clean kitchen towel and squeeze out as much liquid as you can.
- Mix the base: In a large bowl combine the drained potatoes, chopped onion, beaten eggs, shredded cheese, flour, salt, and pepper. Stir until ingredients are well distributed.
- Heat the skillet: Preheat a large oven-safe skillet over medium heat and add butter to coat the bottom.
- Form the hash: Spread the potato mixture into an even layer in the skillet. Press gently to compact it.
- Cook and crisp: Let it cook on the stovetop for 6–8 minutes without moving it. Carefully flip in sections if necessary or transfer the skillet to a preheated 400°F (200°C) oven for 10–15 minutes.
- Finish and serve: Once set and golden, remove from the oven, let it rest for 5 minutes, then slice into wedges and garnish with herbs.
Notes
For gluten-free, swap the flour for a gluten-free blend. To add extra flavor, fold in cooked bacon or sautéed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian