Grate about 2 large potatoes and squeeze out excess moisture using a clean kitchen towel.

Melt 2 tablespoons of butter in a large non-stick skillet over medium heat.

Add the grated potatoes to the skillet, pressing them into an even layer, and cook for 5-7 minutes until golden brown.

Flip the hash browns carefully and cook the other side for another 5-7 minutes until crispy and golden.

In the same skillet, add another tablespoon of butter, then add 2 cups of shredded cabbage, season with salt and black pepper, and sauté for 5-6 minutes until tender.

Return the crispy hash browns to the skillet, spread evenly, and sprinkle with grated Irish cheddar cheese. Cover and cook for 2-3 minutes until melted.

Remove from heat and serve hot, optionally topping with a fried egg.