4 - 5 large russet potatoes, peeled and grated either on a box grater or zipped through a food processor
salt and freshly ground black pepper
a dash of cayenne pepper
4 T. canola or vegetable oil
1/2 cup finely shredded sharp cheddar cheese (plus a few tablespoons more for garnish)
1 T. chopped chives
Take the grated potatoes and wring them dry in a clean dish towel or spin them dry in a salad spinner.
Heat the oil over medium high heat in a large, non-stick skillet until the it shimmers. Very carefully add half of the potatoes to the skillet and pat them down evenly with a wood spoon or spatula. Sprinkle with salt, pepper and cayenne.
Lower the heat to medium low. Add cheese evenly over the layer of potatoes and then add other of potatoes over the cheese. Let cook, undisturbed, for 8 - 10 minutes. Periodically during the cooking time, very gently lift the edge of the potatoes with a spatula and make sure potatoes are not browning too much, too soon. Adjust heat level accordingly.
At the end of the 8 - 10 minutes, very carefully turn the potatoes over in one movement with a wide spatula OR slide out onto a large plate and then invert the potatoes back into the skillet to brown the other side. Let good for 5 - 7 minutes longer and then slide out of skillet onto a serving platter.
Top with a little more shredded cheddar and chopped chives. Cut into wedges and serve.