1 pound Yukon gold potatoes, scrubbed well and dried
1 shallot, peeled
1/2 cup shredded Cheddar
1/3 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
Peanut oil, for frying
To keep hash brown cakes warm before serving, place in a single layer on a wire rack set over a baking sheet and place in a 200 degree F oven.
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