1-Step 1: Prepare the Potatoes Peel and grate the 400 g of potatoes. Rinse them in cold water until the water runs clear to remove starch, then drain well. This step helps achieve that crispy exterior that’s signature to Frika Potato Cheese Hash.

2-Step 2: Cook the Base Cut the 50 g of pancetta into small cubes and pan-fry it in a 22 cm pan with a teaspoon of oil over medium heat for 3 to 4 minutes. If going vegetarian, use 1 tablespoon of olive oil or lard instead. Add the drained potatoes to the pan and stir continuously for 15 to 18 minutes until they soften. If the potatoes brown too fast, add a tablespoon of water to keep things even.

3-Step 3: Add Cheese and Herbs Grate the 160 g of semi-hard cheese and 50 g of hard cheese, then mix them together. Once the potatoes are ready, stir in half the cheese until it melts and thickens the mixture. Add the remaining cheese, 2 tablespoons of fresh herbs, and stir well. Spread it evenly in the pan and cook for 5 minutes until golden and crispy on one side.

4-Step 4: Finish and Serve Flip the hash by transferring it to a plate and sliding it back into the pan for another 5 minutes. Serve warm, cut into slices, and sprinkle with extra herbs if desired. This dish serves 2 as a main or 4 as an appetizer.