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Peel the potatoes and grate into a bowl using the largest holes of a box grater. Grate the onion into the potatoes and toss to combine. Wrap the shredded potatoes in a clean kitchen towel, then twist to squeeze as much liquid out as possible. Return the potatoes to the bowl, season with salt and pepper, and toss well.
Heat a No.9 Round Griddle over medium-high heat. Add half of the vegetable oil and half of the butter. When the butter has melted, add the potatoes and spread into a single layer. Cook until golden brown on the bottom, 4 to 6 minutes. Slide the hash browns onto a plate, then invert back into the griddle. Add the remaining oil and butter around the perimeter of the hash browns. Sprinkle the top with cheese and continue cooking until the bottom is golden brown and the cheese is melted, about 5 minutes longer.
Top the hash browns with your desired toppings and serve.