Peel the large russet potatoes or leave the skin on for extra texture. Shred the potatoes using a box grater in a large bowl.

Transfer the shredded potatoes to a clean kitchen towel and squeeze out the excess moisture.

In a dry bowl, combine the shredded potatoes with salt, pepper, garlic powder, and paprika. Stir well.

In a large skillet, heat butter or oil over medium-high heat until shimmering.

Spread the shredded potato mixture into a thin layer in the skillet.

Allow the potatoes to cook undisturbed for 4-5 minutes until golden brown.

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

If using cheese, sprinkle it over the hash browns after flipping.

Serve hot alongside eggs, bacon, or toast.