Serves 4

Slightly different than other hashbrown recipes.  The oven does most of the work. I like to roast these in a large iron skillet.

6 large potatoes, cubed (peel or not as you wish)

1 large onion, peeled and coarsely chopped

1 tsp pimenton (smoked paprika)

1 tsp dried oregano flakes

the leaves from 4 sprigs of fresh thyme, or 1/2 tsp dried thyme

2 to 3 TBS light olive oil

salt and black pepper to taste

65g grated four cheese blend (1/2 cup)

1 TBS minced fresh chives

Preheat the oven to 200*C.400*F. gas mark 6.  Have ready a large cast iron skillet or shallow baking dish.

Mix the cubed potatoes, onion, pimenton, oregano, thyme and olive oil in a large bowl.  Season to taste with salt and black pepper. Pour into your baking dish/skillet and bang into the oven.  Roast for half an hour, remove them and give them a stir, then return to the oven for a further 15 to 20 minutes, until baked through, crisp and golden brown.  Scatter the cheese on top and allow to melt.  Sprinkle with the chives and serve immediately.