Peel and dice the potatoes into 2cm (¾in) cubes. Cook in boiling water for 5 minutes. Meanwhile shred the cabbage, add to the potatoes and bring back to the boil. Boil for 1 minute then drain well.
Snip the bacon into strips and dry fry in a large frying pan until crisp. Add the olive oil and butter to the pan, heat until the butter melts, then tip in the potatoes and cabbage. Cook for 3-4 minutes without stirring, until golden, then turn the mixture over and repeat, stirring occasionally. Season lightly and serve sprinkled with the cheese.
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