• 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.

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