6 russet potatoes, peeled
1/2 cup + 1 Tbsp. clarified butter
salt and pepper to taste
1/2 tsp. cayenne pepper
1/2 tsp. pinch paprika
Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy; drain and cover potatoes again with fresh, cold water. Stir again to dissolve excess starch. Drain potatoes well; pat dry with paper towels. Squeeze out any excess moisture.
Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
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