Begin by grating 2-3 medium-sized starchy potatoes using a box grater. Squeeze out excess moisture with a kitchen towel.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add grated potatoes, pressing them down evenly. Cook for about 5-7 minutes until golden brown.

Carefully flip the potato cake using a large spatula and cook the other side for another 5-7 minutes until golden and crispy.

Add another tablespoon of butter if necessary. Increase heat to medium-high and sauté 2 cups of shredded cabbage for 4-5 minutes until softened and lightly caramelized.

Return the crispy hash browns to the skillet atop sautéed cabbage and sprinkle 1 cup of grated Irish cheddar cheese over the top. Press down to ensure even melting.

Cover and reduce heat to low, cooking for 3-5 minutes until the cheese melts completely.

Serve immediately, either by sliding it onto a platter or serving directly from the pan, cut into wedges.