Grate the Potatoes: Peel and grate the potatoes using a box grater or food processor. Squeeze out excess liquid with a clean kitchen towel.

Grate the Cheese: Grate both the semi-hard and hard cheeses. Set aside.

Cook the Pancetta (if using): In a large non-stick skillet, cook the pancetta over medium heat until crispy. Remove and set aside. If substituting, heat 1 tablespoon of olive oil or lard in the skillet.

Cook the Potatoes: Add the grated potatoes to the skillet, spreading them out into an even layer. Cook for 10–12 minutes over medium heat, stirring occasionally, until golden and crispy.

Mix in Cheese and Herbs: Lower the heat and stir in the semi-hard and hard cheeses, along with the fresh herbs. Cook for another 5 minutes, stirring gently, until the cheese melts and the mixture binds together.

Crisp the Hash: Press the mixture into a flat layer in the skillet and cook for an additional 3–4 minutes without stirring to create a crispy crust on the bottom.

Serve Hot: Slide the Frika out of the skillet onto a serving plate, crispy side up. Cut into wedges and serve warm, either as a standalone dish or paired with a green salad or fresh bread.