Cheesy Potato and Sharp Cheddar Hash

Serve with Uptown Pork Chops and Apple Sauce: Pork Tenderloins with Escalloped Apples and Sautéed Mini Vegetable Medley.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 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 EVOO and butter over medium-high heat. Add onions and let soften 2-3 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.

What's Fresh from @RachaelRay

Rachael Ray