Wash, peel, and shred potatoes. Rinse with cold water and squeeze dry thoroughly using a clean towel. Transfer to a bowl and toss with the salt, pepper, and paprika.

Heat olive oil in a large skillet over medium high heat until it just starts to shimmer. Add potatoes in an even layer and press down slightly. Cook for 5 to 7 minutes without disturbing until golden brown. Flip, add a little more oil if needed, and cook for another 5 to 7 minutes until golden brown. Keep warm, and drain on paper towels before serving if needed.

Portion the cottage cheese and top with fruit and drizzle with honey.

Heat oil in a nonstick skillet over medium heat. Carefully crack in eggs until whites are set and yolks remain runny. With a rubber spatula, gently scrape off the thin layer of egg whites that cover the top of the egg yolks as they cook, if desired. Season with salt and black pepper if desired.

Brew coffee according to your preferred method and add sweetener or creamer if desired.

Serve hashbrowns and ketchup with eggs, cottage cheese with fruit and honey drizzle, and coffee.