Start by peeling the russet potatoes and shredding them using a box grater into a large bowl.

Transfer the shredded potatoes to a clean kitchen towel or cheesecloth, gathering the sides to form a pouch. Squeeze firmly to extract as much moisture as possible.

Place the dried, shredded potatoes in a large mixing bowl. Add salt, pepper, garlic powder, and paprika to the bowl, and mix well.

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

Carefully spread the seasoned potato mixture into an even layer in the hot skillet.

Allow the potatoes to cook undisturbed for about 4-5 minutes until a golden-brown crust forms.

After the first side is nicely browned, carefully flip the hash browns using a spatula.

If using cheese, sprinkle it generously on top of the hash browns right after flipping.

Once cooked to perfection, remove the hash browns from the skillet and serve immediately.