Step 1

Peel and rinse the potatoes.

Step 2

Slice the potatoes ~1/16"(2 mm) thick. Then into sticks ~1/4"(4 mm) and crosswise into cubes ~1/4"(4 mm).

Step 3

Place the chopped potatoes into a strainer and pour over ~8 cups of water to rinse out the potato starch. Allow the potatoes to drain into a bowl and shake thoroughly to remove any excess water.

Step 4

Heat 2 tablespoons of oil in a skillet on medium heat. Add the chopped potatoes and salt. Stir to make sure the potatoes are coated in oil. Cook 5-6 minutes while gently stirring until tender, but not mushy.

Step 5

Transfer to a large bowl.

Step 6

While the potatoes are still hot, add the cornstarch. Mix well. The potatoes should hold their shape when pressed into a patty.

Step 7

Place the warm potato mixer onto a sheet of parchment paper. Gently flatten into a patty.

Step 8

Top with a piece of plastic wrap. Use a rolling pin roll the mixer out into a rectangle that's a little less than a 1/2"(1 cm) thick.

Step 9

Use a knife and cut out rectangles that measure ~2 1/2"x4" (6.3 x 10 cm). Gently round the corners of the rectangles.

Step 10

Place the warm potato mixer onto a sheet of parchment paper. Gently flatten into a patty.

Step 11

Top with a piece of plastic wrap. Use a rolling pin roll the mixer out into a rectangle that's a little less than a 1/4 "(0.5 cm) thick.

Step 12

Use a knife and cut out rectangles that measure ~2 1/2"x4" (6.3 x 10 cm).

Step 13

Cut the cheese slices into 1 1/2"x3"(3.8x7.pieces.

Step 14

Place a measured slice of cheese on top of a rectangle of potato. Cover with another rectangle and roll gently with the rolling pin to stick the two halves together. Gently round the corners.

Step 15

Add enough vegetable oil to a heavy-bottomed skillet to just cover the hash browns ~1/2"(1.3 cm).

Step 16

Heat the oil to 325˚F(163˚C).

Step 17

Gently place the patties into the hot oil. It should bubble and sizzle. Use a spatula to carefully nudge the hash brown to make sure it doesn't stick to the bottom of the pan.

Step 18

Fry for a couple of minutes. The edges should start turning golden. Carefully flip to the other side. I found it helpful to use another spatula to assist with the filp and reduce any splattering.

Step 19

Fry the other side for a couple of minutes. Flip again for even browning. Drain to a paper towel-lined rack. Serve immediately.