Begin by peeling and grating 4 medium-sized potatoes using a box grater or food processor. Twist it closed in a kitchen towel and squeeze out excess moisture.

In a large skillet, melt 2 tablespoons of butter over medium heat. Press the drained grated potatoes into the skillet, cook for about 5-7 minutes until golden brown and crisp.

Flip the hash browns carefully in sections and cook the second side for another 5-7 minutes until golden and crisp. Remove from the skillet.

Add another tablespoon of butter to the skillet, melt, and sauté 2 cups of shredded cabbage for 5-8 minutes until tender.

Return hash browns to the skillet, sprinkle with 1 cup of grated Irish cheddar cheese, cover for 3-4 minutes to melt the cheese.

Serve hot, garnish with freshly cracked black pepper if desired.