Rinse shredded potatoes in cold water until water runs clear. Thoroughly dry potatoes using paper towels or a salad spinner. In a large bowl, combine potatoes, bread crumbs, cheese, Southwest seasoning and salt.

Heat oil in an electric griddle or fry pan over medium high heat. Drop potato mixture by 2/3 cupfuls into oil and flatten slightly. Fry until golden, about 5 to 7 minutes. Drain on paper towels.