Dice the onions into ¼ – ½ inch squares. Chop the baked potatoes into 1 inch pieces. Rinse, trim, and slice the sprouts across the bud end discarding any thick stems.

Heat the oil in a large flat bottomed skillet over between medium and medium high heat. Don’t let the oil begin to smoke. Sauté the onions in the oil until the edges begin to brown, 4-5 minutes. Add the chopped potatoes, salt and pepper. Cook the potatoes and onions together flipping occasionally. Let them form a bit of a crust in between flips. After about 10 minutes of toasting and flipping the potatoes and onions should have accumulated a nice amount of crispy bits. Taste the potatoes and add more pepper if needed. The cheese will be salty so don’t over salt the potatoes.

Stir in the sliced sprouts and toss everything around in the pan to combine. Let the sprouts get in on the toasting action for about two minutes before removing from the heat and sprinkling over the crumbled cheese. Stir in the cheese just a little. It will soften creating creamy little bites of zingy funk to contrast the heaviness of the potatoes and slight bitterness of the sprouts.