Coarsely grate the potatoes, then use your hands to squeeze out as much excess liquid as possible and transfer to a bowl. Stir in the cheddar and season to taste. In a largenonstick frying pan, heat two tablespoons of oil until shimmering, not smoking.
Place four quarter-cup portions of the potato mixture in the pan and flatten each with a spatula. Cook over medium heat for 2 minutes or until browned on one side. Using an egg flip, turn and cook the other side. Transfer the hash browns to a baking tray lined with paper towel and place in a moderate oven to keep warm. Repeat in two more batches with the remaining mixture, reheating and topping up oil between batches if necessary.
