Peel the potatoes and grate them using a box grater or food processor.

Place the grated potatoes in a colander and rinse thoroughly under cold water to remove excess starch.

Squeeze out as much water as possible from the potatoes using your hands or a clean kitchen towel. This is crucial for crispiness.

Grate the onion and squeeze out excess liquid.

In a large mixing bowl, combine the potatoes, onion, salt, black pepper, garlic powder, and flour. Mix well.

Stir in the shredded cheddar cheese until evenly distributed.

Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium-high heat.

Add half the hashbrown mixture. Press down gently with a spatula. Cook for 5-6 minutes, until the bottom is golden brown.

Flip carefully and cook another 5-6 minutes on the other side until crispy and cheese is melted.

Remove to a plate lined with paper towels to absorb excess oil.

Repeat the process with the remaining butter, oil, and mixture.

Serve hot and enjoy!