Ingredients

• 1 pound Yukon gold potatoes, scrubbed well and dried
• 1 shallot, peeled
• 1/2 cup shredded Cheddar
• 1/3 cup all-purpose flour
• 2 tablespoons chopped fresh parsley
• 1 large egg, lightly beaten
• Kosher salt and freshly ground black pepper
• Peanut oil, for frying

Instructions

1. Watch how to make this recipe.
2. Grate the potatoes and shallot using your food processor. Add to a colander and squeeze dry using a clean tea towel, making sure to get rid of all of the moisture. Place the potatoes and shallots in a bowl along with the cheese, flour, parsley, egg and some salt and pepper. Mix well.
3. Heat about 1/4 cup peanut oil in a large cast-iron skillet until hot. Scoop 1/4 cup potato mixture into the skillet and flatten with a spatula. Cook until golden and crisp, 2 to 3 minutes, and then flip and cook another 2 minutes. Remove to a paper-towel-lined baking sheet to drain. Repeat in batches.