Oct 22 # 1 of 1
Cheesy Potato and Sharp Cheddar Hash
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large onion, chopped
5 cups shredded frozen hash brown potatoes
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1 cup extra-sharp white Cheddar crumbles
Heat a large skillet with extra-virgin olive oil and butter over medium-high heat.
Add onions and let soften 2 to 3 minutes.
Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy.
Season with a little freshly grated nutmeg, to taste, and add cheese.
Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute.
Transfer to serving dish.