Description
Crispy Yukon Gold potato hash with melted Frika and cheddar cheese, seasoned with thyme and smoked paprika. A hearty and flavorful dish perfect for breakfast, brunch, or a side.
Ingredients
Scale
- 1.5 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 4 oz Frika cheese, crumbled (about 1 cup)
- 4 oz sharp cheddar cheese, shredded (about 1 cup)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley, for garnish
- Optional: Fried eggs, for serving
Instructions
- Prepare the Potatoes: Peel the Yukon Gold potatoes and dice them into roughly ½-inch cubes. Place the diced potatoes in a large bowl and cover them with cold water. Let them soak for at least 15 minutes, or up to 30 minutes.
- Drain and Dry the Potatoes: Drain the potatoes thoroughly in a colander. Spread them out on a clean kitchen towel or paper towels and pat them completely dry.
- Dice the Onion and Mince the Garlic: Dice the large yellow onion. Aim for a similar size to the potato cubes. Mince the garlic cloves finely.
- Prepare the Cheese: Crumble the Frika cheese. Shred the sharp cheddar cheese. Set both cheeses aside.
- Heat the Oil and Butter: In a large, heavy-bottomed skillet (cast iron is ideal), heat the olive oil and butter over medium-high heat.
- Sauté the Potatoes: Add the dried potatoes to the hot skillet in a single layer, if possible. Season the potatoes generously with salt and freshly ground black pepper. Let the potatoes cook undisturbed for about 5-7 minutes, or until they are golden brown on the bottom.
- Flip and Continue Cooking: Flip the potatoes using a spatula and continue to cook for another 5-7 minutes, or until they are golden brown on the other side.
- Add the Onion and Garlic: Once the potatoes are nicely browned, add the diced onion to the skillet. Cook for about 3-5 minutes, or until the onion is softened and translucent. Then, add the minced garlic and cook for another minute, or until fragrant.
- Season with Spices: Stir in the dried thyme, smoked paprika, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, to bloom the spices and release their flavors.
- Incorporate the Cheese: Reduce the heat to low. Sprinkle the crumbled Frika cheese and shredded cheddar cheese evenly over the potatoes and onion mixture. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes, or until it is gooey and melted.
- Garnish and Serve: Remove the skillet from the heat. Garnish the Frika Potato Cheese Hash with chopped fresh parsley.
- Serve Immediately: Serve the hash immediately while it’s hot and the cheese is melted and bubbly.
- Optional: Add a Fried Egg: For an extra-special treat, top each serving of hash with a fried egg.
Notes
- Yukon Gold potatoes are recommended for their creamy texture and browning ability. Russet potatoes can be used, but will be slightly drier.
- Don’t overcrowd the pan; cook potatoes in batches if necessary.
- A heavy-bottomed skillet, such as cast iron, is ideal for even heat distribution.
- Adjust seasoning to taste.
- Feel free to add other ingredients like cooked bacon, sausage, bell peppers, or mushrooms.
- Potatoes and onions can be prepped ahead of time and stored in the refrigerator.
- Add more cayenne pepper or hot sauce for extra heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes