Start by peeling your large Russet potatoes, or leave the skin on for added texture. Use a box grater to shred the potatoes into thin strips, placing them into a large bowl.

Transfer the shredded potatoes to a clean kitchen towel or cheesecloth. Gather the corners and twist to squeeze out any excess moisture.

In a large mixing bowl, combine the dried potatoes with salt, pepper, garlic powder, and paprika. Mix thoroughly.

Place a large skillet on the stove over medium-high heat and add butter or oil. Allow the fat to heat until it shimmers.

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

Using a spatula, carefully flip the hash browns over and cook the other side for an additional 3-4 minutes.

Once crispy and golden, transfer your hash browns to a plate and serve alongside your favorite breakfast items.