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, and squeeze out any excess moisture.
Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.
