3 small russet potatoes, peeled
1/3 cup flour
3 tbsp butter, softened
3/4 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
oil, for frying
Bring a pot of water to a boil. Carefully add the potatoes to the pot and boil for 6 minutes.
Drain the potatoes and rise with cold water until cool enough to handle.
Grate the potatoes and add the grated potatoes to a medium sized bowl.
Add the flour, egg, butter, cheese, salt, and pepper to the bowl and mix until everything is well combined.
Use a greased 1/3 cup measuring cup to portion out the mixture and form into patties with your hands.
Heat a few tablespoons of oil in a large skillet over medium high heat.
Add the hashbrowns to the skillet in batches, cooking for 3 minutes on each side.
Add more oil as needed. Transfer the cooked hashbrowns to a paper towel lined plate. Serve hot.