Servings: 2

2 Russet potatoes, peeled 2 Russet potatoes, peeled
3 Tablespoons butter 3 Tablespoons butter
Salt and Pepper to taste Salt and Pepper to taste
Cayenne Pepper to taste Cayenne Pepper to taste
Paprika to taste Paprika to taste

Peel and then shred your potatoes.
Soak the shredded hash browns in water for at least 5 minutes. Strain the water out and rinse the hash browns under running water until the runoff is clear.
Drain the potatoes well, pat dry with a paper towel. Gently but firmly press the potatoes with a paper towel to squeeze out excess moisture. Don't be afraid to apply pressure here - we're not trying to pulverize the potatoes, but there is a lot of moisture in there that we need to get out.
Heat 3 tablespoons of butter over medium-high heat on a large non-stick pan or griddle.
Sprinkle the potatoes over the hot butter and season with salt, pepper, cayenne, and paprika.
Cook potatoes until a brown crust forms on the bottom. Usually takes about 5 minutes. Flip the potatoes and cook until golden brown, about another 5 minutes.
Serve hot.

If your hash browns are coming out grayish or gummy in texture, it's because you haven't removed enough starch from the shredded potato before frying it in your pan. Soak the potatoes a little bit longer. This consistency is caused by the starches in the potato turning into sugars during the cooking process. If this does not resolve the issue, then you may be over crowding your pan or did not remove enough of the water from the potatoes. When you're sprinkling the potatoes into your pan, keep it in a thin, even layer. When overcrowding occurs, you get an uneven cooking temperature and this most often results in moisture being trapped around the food, creating excess steam, and you effectively boil whatever your cooking instead of pan searing or pan frying.  If your hash browns are coming out grayish or gummy in texture, it's because you haven't removed enough starch from the shredded potato before frying it in your pan. Soak the potatoes a little bit longer. This consistency is caused by the starches in the potato turning into sugars during the cooking process. If this does not resolve the issue, then you may be over crowding your pan or did not remove enough of the water from the potatoes. When you're sprinkling the potatoes into your pan, keep it in a thin, even layer. When overcrowding occurs, you get an uneven cooking temperature and this most often results in moisture being trapped around the food, creating excess steam, and you effectively boil whatever your cooking instead of pan searing or pan frying.
After applying seasonings, I will usually use the back of my spatula and spread the seasoning around the potatoes. You'll see more even coverage as the color of the paprika and cayenne colors the potatoes reddish.  After applying seasonings, I will usually use the back of my spatula and spread the seasoning around the potatoes. You'll see more even coverage as the color of the paprika and cayenne colors the potatoes reddish.
Don't be afraid to add a bit more butter. The cooking method here is effectively pan frying your potatoes to achieve a crispy, golden brown color. You can't do that without ample fat in the pan and under the potatoes. If you are on an uneven cooking surface and the melted butter pools to one side, you will have to cook on the area where the butter is.  Don't be afraid to add a bit more butter. The cooking method here is effectively pan frying your potatoes to achieve a crispy, golden brown color. You can't do that without ample fat in the pan and under the potatoes. If you are on an uneven cooking surface and the melted butter pools to one side, you will have to cook on the area where the butter is.
I will usually cook this with a side of bacon. You can absolutely cook these potatoes in the bacon fat instead of using butter. Just make sure you have enough bacon fat - it may take a few tries to get it right.  I will usually cook this with a side of bacon. You can absolutely cook these potatoes in the bacon fat instead of using butter. Just make sure you have enough bacon fat - it may take a few tries to get it right.
Pairs excellent with a fried egg cooked easy or medium. Sprinkle the egg with a little bit of the same spices used in the potatoes, garnish with green onion, and serve with a side of bacon.  Pairs excellent with a fried egg cooked easy or medium. Sprinkle the egg with a little bit of the same spices used in the potatoes, garnish with green onion, and serve with a side of bacon.