Hashed Potatoes with Greens and Cheese

The familiar yum factor of fried potatoes and melted cheese just might persuade your family to give greens a chance — and because it's all so perfectly mixed together, they will just have to. Plus, this luscious hash -- with a side of fried or scrambled eggs, if you like — feels an awful lot like breakfast for dinner, which everybody loves. Let your kids help make this meal and enjoy!

Ingredients

• 1 1/2 pounds boiling potatoes, scrubbed and diced into 1/2-inch cubes
• 3 tablespoons olive oil, divided use
• 2 tablespoons butter, divided use
• 1 onion, finely chopped
• 1 large clove garlic, peeled and pressed through a garlic press
• 1 bunch greens (such as mustard, spinach, chard, or kale), washed, thick ribs removed, and slivered (stack the leaves and shred them with a large knife)
• 1 very ripe tomato, seeded and finely diced
• kosher salt
• 1/2 teaspoon paprika (ideally smoked)
• 1 heaping cup grated cheddar or Monterey jack cheese

Directions

1. Steam the potatoes over boiling water until just tender, around 10 minutes.
2. Meanwhile, heat one tablespoon each of the olive oil and butter in a very large non-stick frying pan over medium heat and sauté the onion until soft and translucent and just beginning to color, around 10 minutes.
3. Add the steamed potato cubes to the pan along with the remaining oil and butter, stir to coat, then fry undisturbed for 5 minutes, until the bottoms of the cubes are browning nicely. Flip the mixture (it will not flip evenly, which is fine) and fry for another 5 minutes.
4. Now add the garlic, stir until fragrant, then stir in the greens, tomatoes, 1 1/2 teaspoons of kosher salt (or half as much table salt), and paprika. 
5. Stir the mixture as the greens wilt down, then flatten it with a spatula and fry it for 5 minutes before flipping and frying another 5 minutes. If the mixture is not a lovely, ruddy brown by now, fry a bit longer, then sprinkle with the cheese and stir to melt.
6. Serve as is, or accompanied by fried or scrambled eggs.