Peel and grate the potato (on the large side of a box grater). Wrap in a clean dish towel and squeeze out as much liquid as possible. Place on a plate lined with 2 layers of paper towel and microwave for 2 minutes.
Sauté onions in 1 T. oil until soft. Fold onions into potatoes and season with salt, pepper, and paprika. Flatten into hash brown shape, or form a rectangle to cut into tater tots and form by hand.
Heat 3 T of oil in a large skillet on medium-high. Cook hash brown until crispy golden brown on both sides (about 2 minutes), or rotate tots with tongs or chopsticks until browned all around.
Remove and drain on paper towl-lined plate. Serve immediately.