Cheddar-Crusted Homemade Hash Browns

Directions

1. 1
   Shred potato with the largest holes of a box grater and quickly rinse under cold water in a fine mesh strainer to remove excess starch. Water should run clear after passing through potatoes.
2. 2
   Working in batches a handful at a time squeeze out all excess water from potatoes and place in a medium-sized bowl. You can also use cheesecloth to squeeze out moisture.
3. 3
   Add cheese, salt and pepper to bowl with potatoes and mix to combine.
4. 4
   Heat non-stick skillet over medium-high heat, add butter and oil and heat till shimmering.
5. 5
   Add hash brown mixture and spread evenly in the pan, firmly pressing flat so it holds together.
6. 6
   Once the bottom shows signs of deep browning, flip hash browns in the pan. Continue cooking until this side browns as well.
7. 7
   Remove from pan and serve immediately.