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Frika Potato and Cheese Hash

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This Frika Potato and Cheese Hash is a rustic, crispy potato dish loaded with melted cheese. Inspired by traditional European-style potato hash, it’s simple yet packed with flavor. Serve it as a standalone dish or with eggs and bacon for a complete meal!

Ingredients

Scale
  • 3 medium potatoes, peeled and grated
  • 1 cup shredded cheese (cheddar, mozzarella, or Gruyère)
  • 1/4 cup grated Parmesan (optional, for extra flavor)
  • 1 tbsp butter or olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp paprika (optional, for color and flavor)
  • 2 tbsp chopped parsley or green onions (for garnish)

Instructions

1. Prepare the Potatoes:

  1. Grate the potatoes using a box grater or food processor.
  2. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.

2. Cook the Hash:

  1. Heat butter or oil in a large skillet over medium heat.
  2. Add the grated potatoes, spreading them evenly in the pan.
  3. Season with salt, pepper, garlic powder, and paprika (if using).
  4. Cook for 5-7 minutes, pressing down occasionally, until the bottom is crispy and golden brown.

3. Add the Cheese & Flip:

  1. Sprinkle the shredded cheese evenly over the potatoes.
  2. Use a spatula to carefully flip sections of the hash, allowing the cheese to melt and crisp up.
  3. Cook for another 3-5 minutes, until the cheese is golden and gooey.

4. Serve & Garnish:

  1. Transfer to a plate and sprinkle with Parmesan (if using) and fresh parsley or green onions.
  2. Serve hot and enjoy with eggs, bacon, or sour cream on the side!


Notes

  • For extra crispiness, soak grated potatoes in cold water for 10 minutes, then dry thoroughly before cooking.
  • Try different cheeses: Gruyère, Monterey Jack, or smoked gouda work well.
  • Make it heartier: Add cooked bacon, ham, or sautéed onions for extra flavor.
  • Storage: Keep leftovers in the fridge for 2 days and reheat in a skillet for best texture.