Start by peeling and shredding four medium potatoes. Rinse them under cold water to remove excess starch.

Place the shredded potatoes in a clean kitchen towel and twist it tightly to squeeze out as much moisture as possible.

In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmering.

Carefully add your shredded potatoes to the hot skillet, spreading them evenly. Press them down gently and let them cook undisturbed for about 5-7 minutes until golden brown.

Using your spatula, flip half of the hashbrowns over carefully, then season with salt and pepper. Cook for another 5-7 minutes until both sides are crispy.

Once cooked, sprinkle 1 cup of shredded cheese evenly over the top. Cover the skillet and let it melt for about 2-3 minutes on low heat.