Bring a pot of water to a boil and carefully add the peeled potatoes. Boil for about 6 minutes until slightly tender.

Drain the potatoes and rinse them with cold water until cool enough to handle.

Grate the cooled potatoes using a box grater and transfer them to a medium-sized bowl.

In the bowl with grated potatoes, add the flour, egg, softened butter, cheddar cheese, salt, and pepper. Mix everything until well combined.

Use a greased 1/3 cup measuring cup to portion out the mixture and form it into patties by hand.

Heat a few tablespoons of oil in a large skillet over medium-high heat.

Fry the hash browns in batches, cooking each side for approximately 3 minutes, adding more oil if needed.

Once cooked, transfer the crispy hash browns to a paper towel-lined plate to drain excess oil. Serve hot and enjoy!