Crispy Cheesy Hash Browns

Crispy Cheesy Hash Browns 3 small russet potatoes, peeled 1/3 cup flour 1 egg 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.