Can I make Potato and Cheese Hash ahead of time?

This dish tastes best freshly cooked because the crispy crust softens as it sits. You can still prepare the grated potatoes and shredded cheese a few hours ahead to save time. Keep the potatoes submerged in cold water until ready to cook, then drain them very well.

What cheese works best for Potato and Cheese Hash?

A semi-hard melting cheese gives the best texture and flavor. Traditional frika often uses Tolminc cheese, but Montasio, Gruyère, or even a mild cheddar can work nicely. Mixing in a little hard cheese adds a deeper savory finish.

How do I reheat leftover potato and cheese hash?

Reheat leftovers in a skillet over medium heat instead of the microwave if possible. The pan helps bring back some of the crisp texture on the outside. A small splash of oil can help the potatoes brown again without drying out.

Can you freeze potato and cheese hash?

Freezing is possible, though the texture changes slightly after thawing. Let the hash cool completely, then wrap portions tightly before freezing. Reheat directly from thawed in a skillet for the best texture and flavor.

Potato and Cheese Hash That Turns Crispy and Irresistible

Potato and Cheese Hash Frika

Print Recipe

Potato and Cheese Hash is a rustic skillet dish made with tender potatoes, melted cheese, and fragrant herbs cooked until crisp and golden.

Author: Sophia Mitchell
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-Fried
Cuisine: Slovenian

Ingredients

Scale

500 g potatoes, peeled and coarsely grated
120 g pancetta or 2 tablespoons olive oil
200 g Tolminc cheese, grated
50 g Montasio cheese, grated
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped lovage
2 tablespoons water, if needed

Instructions

Place the grated potatoes in a bowl of cold water and rinse well to remove excess starch. Drain thoroughly and squeeze out as much moisture as possible.
Warm a large skillet over medium heat. Cook the pancetta until lightly crisp and the fat has rendered. If not using pancetta, heat the olive oil instead.
Add the potatoes to the skillet and cook for about 10 minutes, stirring from time to time, until softened and lightly golden. Add a splash of water if the potatoes begin sticking too quickly.
Mix in half of the grated cheeses and stir until melted through the potatoes.
Add the remaining cheese together with the parsley, oregano, and lovage. Press the mixture evenly into the pan.
Cook for another 8 to 10 minutes until the underside develops a crisp golden crust.
Carefully flip the hash onto a large plate, then slide it back into the skillet to brown the second side for 5 minutes more.
Serve hot while the cheese is still soft and the edges are crisp.

Notes

Drain the potatoes very well before cooking to help the hash crisp properly.
A heavy skillet helps create an even golden crust.
Serve immediately for the best texture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 2 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 45 mg

Keywords: Potato and Cheese Hash, frika, Slovenian potato skillet, cheesy potatoes, crispy potato hash

Find it online: https://thekitchenfinesse.com/2026/05/19/potato-and-cheese-hash-frika/