Preheat oven to 400° F.

Place the shredded potatoes into a dish towel or some paper towels and squeeze out all the moisture.

Heat the oil in a 10 inch oven-proof skillet over medium heat. Add the potatoes, spread them out evenly and flatten them down with a spatula, then season the potatoes with some sea salt, pepper and smoked paprika. Let cook until crispy and golden brown on the bottom, then flip and cook for and additional 2-3 minutes. Top evenly with the shredded cheese and scallions.

Crack four eggs on top of the potatoes. Carefully place the skillet into your pre-heated oven and bake until the egg whites have set, about 8-10 minutes. Season with a little salt and pepper, then serve.