Ingredients
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
Directions
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.
