1.         Mix potatoes, cooked onions, salt and pepper in large bowl.  Coat 8 inch nonstick skillet with slanted side with 1 tablespoon of the oil and 1 tablespoon of the butter; heat over medium heat.  Spread 2 ½ cups of the potato mixture evenly over bottom of skillet; press down with broad spatula.  Top with cheese to within 1 inch of edge.  Spread remaining potatoes over cheese; press down with back of broad spatula.  

2.         Cook over medium heat about 15 minutes or until potatoes are well browned and crisp.  Loosen edge of potatoes with spatula.  Place heat proof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.

3.         Heat remaining 1 tablespoon oil in skillet over medium heat.  Slide potatoes from plate into skillet so uncooked side is down.  Cook about 10 minutes or until potatoes are well browned and tender.  Slide onto serving plate.  Cut into wedges.

Notes If you don’t like green onions or don’t have them.  Sauté some yellow onions and or you could use onion powder.  Also as a twist you could crumble some cooked sausage, bacon, or scrambled egg into the potatoes.  To press the potatoes into the bottom of the pan, use the bottom of a measuring cup works great.