Begin by grating about four medium-sized potatoes, ensuring to squeeze out the excess moisture using a clean kitchen towel. Set the grated potatoes aside and preheat a large skillet over medium heat.

Add a couple of tablespoons of butter to the heated skillet, allowing it to melt and coat the base. Press the grated potatoes into an even layer and cook for approximately 5-7 minutes, until golden brown and crispy. Carefully flip the potatoes and cook for an additional 4-5 minutes.

Once the hash browns are beautifully golden on both sides, remove them from the skillet and place them on a plate lined with paper towels. Keep warm as you cook the cabbage.

In the same skillet, add about two cups of shredded cabbage and sauté over medium heat for 5-7 minutes until softened and lightly caramelized.

Return the crispy hash browns to the skillet, layering them evenly over the cabbage. Sprinkle a generous amount of grated cheddar cheese over the top.

Cover the skillet with a lid and cook for an additional 2-3 minutes, allowing the cheese to melt.

Serve hot, scooping up portions of the crispy edges along with the creamy, cheesy center.