CHEESY POTATO AND SHARP SHEDDER HASH

INGREDIENTS

• 2 tablespoon extra virgin olive oil
• 30 gm butter
• 1 large onion, chopped
• 500g shredded frozen hash brown potatoes
• salt and black pepper, freshly ground
• freshly grated nutmeg
• 100g extra sharp white cheddar crumbles

DIRECTION

• Heat a huge skillet with extra-virgin olive oil and butter over medium-high heat.
• Include onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook for 20 minutes, turning occasionally, until brown and crispy.
• Flavor with a little freshly grated nutmeg, to taste, and add cheese.
• Turn the potatoes and onions with cheese to soften the crumbles and crisp the cheese a bit, about 1 minute. Shift to serving dish.