Cheesy potato and mature cheddar hash

  • 2 tbsp extra-virgin olive oil
  • 30g butter
  • 1 large onion, chopped
  • 500g shredded frozen hash brown potatoes
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg, to taste
  • 100g extra-sharp white Cheddar crumbles
1) Heat a large skillet with extra-virgin olive oil and butter over medium-high heat.

2) 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.

3) 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.

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