Classic Hash Browns

Classic Hash Browns 2 pounds Russet potatoes 4-5 small-to-medium, peeled 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/4 cup vegetable oil more if needed Scrub and clean well the potatoes after which grate them on a large-holed cheese grater. Arrange the potatoes on a fine-mesh sieve, cover, and rinse under cold water until the water runs clear. Drain the potatoes very well after which place them on a clean tea towel, press another towel onto them to remove any remaining moisture. Removing as much moisture as possible is key. Transfer the potatoes to a large bowl and toss with the salt, garlic powder, onion powder, paprika and also some black pepper if desired. Place a large cast iron skillet over medium heat and once warm add the oil, heat it until it starts shimmering and if you add a piece of grated potato sizzles on contact. Add the grated potatoes to the hot oil in ONE LAYER, press them down slightly and fry undisturbed for about 2 minutes to get them crispy and golden-brown. Stir, press and cook for another 2 minutes. Repeat as needed until the potatoes are crispy and golden brown, about 6 - 8 more minutes. Transfer the cooked hash browns to a paper towel-lined plate and let them drain of excess oil. In the meantime, cook the remaining potatoes. Serve hot with a runny egg on top.