To clarify butter - melt butter in a small saucepan over low heat. Continue heating until butter stops popping and crackling (that is the milk solids and water), but before it starts to turn brown, about 3 minutes. Pour mixture through a fine strainer, discarding solids. This should make 1/4 cup.

Place grated potatoes in a bowl of cold water. Let sit in water for 20 minutes, replacing with fresh water twice. This will remove excess starch, which can make gummy hash browns.

Drain potatoes, and blot dry with towel.

In a large skillet over medium-high heat, add 2 Tbsp of the clarified butter and place piles of the shredded potatoes (about 1/2 cup each) into the skillet. Carefully spread each pile out, flattening evenly. Sprinkle each with the salt, pepper, and paprika. Heat for about 5 minutes, then flip over. Add more clarified butter to pan as needed.

Drizzle tops with about 1 tsp of cream each if desired. Flip again after 5 minutes.

Continue cooking and flipping (to prevent burning), until potatoes are tender and the outside is golden.

To serve, set out all prepared fillings buffet-style and give each person 2 hash brown patties. Allow everyone to assemble their own breakfast sandwich will the fillings they desire.

Eat with a fork and knife, or wrap with a bit of waxed paper and eat like a sandwich.