Start by peeling and shredding your potatoes using a grater. Rinse them under cold water to remove excess starch, then squeeze out any moisture with a clean kitchen towel.

Place a large cast-iron skillet over medium heat and add a generous drizzle of oil or butter. Let it heat until shimmering, which should take about 2-3 minutes.

Add the shredded potatoes to the skillet in an even layer. Cook without stirring for about 5-7 minutes until the bottom is crispy and golden brown.

Using a spatula, flip the hashbrowns in sections to ensure even cooking. Cook for another 5-7 minutes until both sides are beautifully golden and crispy.

Sprinkle your favorite cheese evenly over the top of the hashbrowns, covering them generously. Reduce heat to low, cover the skillet, and let it melt for about 3-4 minutes.

Once the cheese is melted and bubbly, serve your cheesy skillet hashbrowns hot from the skillet.