Begin by peeling and grating the potatoes. Rinse them under cold water until the water runs clear, then drain them well.

Heat a 22cm (9-inch) pan over medium heat and add the pancetta (or your chosen fat). Cook for about 3-4 minutes until the pancetta becomes crispy.

Carefully add the drained potatoes to the pan, spreading them evenly. Stir continuously for 15-18 minutes until they soften. If they brown too quickly, a tablespoon of water can help regulate the cooking.

Stir in half of the grated semi-hard and hard cheese. As it melts, add the remaining cheese and the fresh herbs, cooking for another minute to combine.

Spread the mixture evenly across the pan and let it cook for 5 minutes. Transfer it to a plate, then flip it back into the pan to crisp the other side for another 5 minutes until golden brown.

Slice the hash and garnish with additional fresh herbs if desired.