Start by peeling the potatoes. If you prefer extra texture, leave the skin on. Using a box grater, shred the potatoes into a large bowl.
Once grated, transfer them to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible
Place the shredded potatoes in a dry bowl and season with salt, pepper, garlic powder, and paprika
In a large skillet, heat butter or oil over medium-high heat until shimmering.
Spread the potatoes evenly across the pan in a thin layer.
Let them cook undisturbed for about 4–5 minutes, or until golden brown and crispy on the bottom.
Once the bottom is crisp, use a spatula to carefully flip the hash browns. Cook for another 3–4 minutes until the other side is golden brown.
If you’re adding cheddar cheese, sprinkle it over the hash browns after flipping.
Serve immediately with your favorite breakfast items like eggs, bacon, or toast.
