Start by peeling the russet potatoes if you prefer a smoother texture, or keep the skin on for added crunch. Grate the potatoes into a large bowl using a box grater.

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

Place the dried potatoes in a mixing bowl and add salt, pepper, garlic powder, and paprika. Toss until evenly coated.

Heat a large skillet over medium-high heat and add butter or oil until shimmering.

Spread the seasoned potato mixture evenly in the hot skillet, forming a thin layer. Cook undisturbed for 4-5 minutes.

Carefully flip the hash browns and cook the other side for an additional 3-4 minutes.

If desired, sprinkle shredded cheddar cheese on top during the last minute of cooking and cover the skillet.

Once crispy and golden, transfer to a plate and serve immediately with your favorite toppings.