Hash browns with cheese fondue

Ingredients:

• 2 large Idaho potatoes, washed, peeled and cut into cubes (about 4-5 cm thick)
• 2 tablespoons of vegetable oil
• 2 tbsp (30 g) butter
• A pinch of paprika
• 1 bunch green onions, halved and thinly sliced
• 0.5 cups white wine
• 1 small head of Camembert or Brie cheese, rind removed from the bottom

Preparation:

1. Preheat oven to 190°C.
2. Heat a large skillet over medium heat and add vegetable oil. When the oil begins to smoke lightly, add the butter and potatoes. Season with a pinch of paprika, salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are tender but crisp, about 10 minutes.
   
   Add the onion and wine. Season with salt and pepper again and increase the heat. The potatoes should begin to brown over time. Add more butter if desired. Cook for 5-8 minutes, stirring occasionally, until the potatoes are browned on all sides.
3. Place the cheese in the center of the pan on top of the potatoes and place the pan on the middle rack of the oven. Bake until the cheese is melted, about 8-10 minutes. The potatoes should be tender when pierced with the tip of a knife. Remove from the oven and season with more salt if needed. Transfer to a serving platter and serve immediately.