Peel and rinse the potatoes.

Slice the potatoes ~1/16"(2 mm) thick. Then into sticks ~¼"(4 mm) and crosswise into cubes ~¼"(4 mm).

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.

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.

Transfer to a large bowl.

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

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

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 ½"(1 cm) thick.

Use a knife and cut out rectangles that measure ~2 ½"x4" (6.3 x 10 cm). Gently round the corners of the rectangles.

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

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 ¼ "(0.5 cm) thick.

Use a knife and cut out rectangles that measure ~2 ½"x4" (6.3 x 10 cm).

Cut the cheese slices into 1 ½"x3"(3.8x7.6) pieces.

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.

Add enough vegetable oil to a heavy-bottomed skillet to just cover the hash browns ~½"(1.3 cm).

Heat the oil to 325˚F(163˚C).

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.

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.

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