The key to this dish lies in selecting the right ingredients, especially when it comes to potatoes and cheese. I always opt for starchy potatoes like Russets because they create that fluffy texture inside. For cheese, a sharp cheddar works beautifully, but feel free to experiment with Gruyère or even a milder mozzarella if that’s what you have. Fresh onions are a must—sweet yellow onions caramelize nicely, adding depth and a touch of natural sweetness.

• 3 large Russet potatoes, peeled and grated
• 1 medium yellow onion, finely chopped
• 1 cup sharp cheddar cheese, grated
• 2 large eggs
• 1/4 cup all-purpose flour (plus extra if needed)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil or vegetable oil for frying
• Optional: 1/4 teaspoon smoked paprika or cayenne pepper for a subtle kick

If you’re looking for a gluten-free option, you can substitute the flour with a gluten-free blend or even some finely ground oats. For a dairy-free version, try a vegan cheese, though I recommend keeping the cheese for that signature melty texture if you can.