Begin by peeling the russet potatoes, or leave the skin on for added texture. Using a box grater, shred the potatoes into fine strands.

Transfer the grated potatoes to a clean towel or cheesecloth. Firmly squeeze out as much moisture as possible.

In a dry mixing bowl, combine the shredded potatoes with salt, pepper, garlic powder, and paprika. Toss the mixture gently.

Place a large skillet over medium-high heat and add a generous pat of butter or a splash of oil. Allow the fat to heat until shimmering.

Spread the seasoned potato mixture evenly in the skillet, forming a thin layer. Let them cook undisturbed for about 4-5 minutes.

Carefully flip the hash browns using a spatula or by inverting them onto a plate. Cook for an additional 3-4 minutes until crispy and golden brown.

If desired, sprinkle shredded cheddar cheese over the hash browns shortly after flipping. Allow it to melt.

Once the hash browns are cooked to perfection, serve immediately alongside your favorite breakfast items.