Start by peeling the russet potatoes, or leave the skin on if desired. Shred the potatoes into a mixing bowl using a box grater.

Transfer the shredded potatoes to a kitchen towel. Squeeze out excess moisture to ensure crispiness.

In a bowl, combine drained potatoes with salt, pepper, garlic powder, and optional paprika. Mix thoroughly.

Heat 2 tablespoons of butter or oil in a skillet over medium-high heat until shimmering.

Drop a few potato shreds into the skillet to check heat; they should sizzle.

Spread potato mixture in a thin layer in the skillet and cook for 4-5 minutes until golden brown.

Carefully flip the hash browns and cook for another 3-4 minutes until golden brown on the other side.

If using, sprinkle shredded cheese overhash browns after flipping and let it melt before serving.

Transfer cooked hash browns to a plate and serve immediately for the best experience.