Start by peeling the russet potatoes. If you like a bit of skin for taste and texture, leave a thin layer. Then, grate them. A box grater works great, or you can use a food processor with a grating attachment for speed.

Place the grated potatoes into a clean kitchen towel or paper towels. Gather the edges and twist to squeeze out as much excess water as possible. The dryer, the better!

Once the potatoes are drained, transfer them to a bowl. Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper. Toss to ensure even distribution of the seasonings.

In a large skillet, heat the neutral oil over medium-high heat. You’ll want the oil hot enough that a drop of water sizzles when it hits.

Carefully add the grated potatoes to the pan, forming an even layer. Don’t overcrowd the pan; you want space for the moisture to escape!

Let the potatoes cook undisturbed for about 4-5 minutes until the bottom is golden brown. Check for doneness and adjust the heat if necessary to avoid burning.

Using a spatula, carefully flip sections of the hash browns. Don’t worry if they break apart—you want that crispy texture! Cook the other side for another 4-5 minutes.

Once both sides are crispy and golden, remove the hash browns from the skillet and let them rest on paper towels for a brief moment to drain excess oil. Serve immediately.