Add a pinch of salt and a splash of oil to the potato and leave for a minute or 2.
Spend some time squeezing as much moisture out of the potato as you can.
Add your smoked paprika, a touch more salt and a good pinch of pepper then mix through.
Preheat a medium-sized frying pan over high heat, then add about 2 tablespoons of canola oil and your butter.
Lay your grated potato out in the pan evenly, turn the heat down to about medium, then let the potato brown for 6-7 minutes on the first side.
Put a plate over the pan, carefully but confidently turn the hash brown out onto the plate, put the pan back over the heat, add a touch more oil and then gently slide the hash brown back into the pan and cook on the other side for another 5-6 minutes.
Gently slide the hash brown out onto a tray lined with baking paper, or just put it straight in the oven of your pan is oven-proof. Cook for10 minutes in the oven.