Begin by peeling your large russet potatoes or leaving the skins on for added nutrition. Shred the potatoes into a mixing bowl using a box grater.

Transfer the shredded potatoes to a clean kitchen towel or cheesecloth and squeeze firmly to extract excess moisture.

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

Place a large skillet on the stove and heat 2 tablespoons of butter or oil over medium-high heat until shimmering.

Spread the seasoned potato mixture into the hot skillet, forming an even, thin layer. Let it cook undisturbed for about 4–5 minutes.

Once the bottom is golden brown, carefully flip the hash browns and cook for an additional 3–4 minutes until the other side is also golden.

Sprinkle the shredded cheddar cheese on top immediately after flipping, cover briefly to melt the cheese.

Transfer the hash browns to a serving plate and enjoy hot, paired with favorite breakfast items or drizzled with ketchup or hot sauce.