Peel or leave the skins on the russet potatoes, then shred into fine pieces using a box grater.

Transfer the grated potatoes to a kitchen towel, twist, and squeeze out as much moisture as possible.

In a bowl, combine drained potatoes with salt, pepper, garlic powder, and paprika; toss to coat.

Heat butter or oil in a skillet over medium-high heat until shimmering.

Spread the seasoned potatoes evenly in the skillet and cook undisturbed for 4-5 minutes until golden brown.

Flip the hash browns carefully and cook for an additional 3-4 minutes until crispy.

If desired, sprinkle shredded cheddar cheese on top while cooking the second side.

Transfer to a plate and serve immediately with eggs, bacon, or toast.