Peel potato and use the large side of a cheese grater to shred potato into a bowl and cover with cold water.

Heat 2 T of clarified butter in a medium sized cast iron pan. A short rimmed pan will be easiest to cook with, or a non-stick saute pan.

Drain cold water. Squeeze all water out of the potatoes over a colander in the sink. Add 2 t melted clarified butter, salt, and pepper to the potatoes. Mix well.

Add potatoes to the pan carefully. Spread out across the pan in an even layer with a small plastic spatula. Cook for approximately 6 minutes on medium heat or until crispy and golden.

Slide carefully onto a plate. Add a T of clarified butter. Flip hash brown and cook for another 6 or so minutes until second side is crispy and golden.

Add more clarified butter as needed.

Variations; garlic, onion, shallot, bell peppers, hot peppers, rosemary, Italian seasoning, herbes de provence, thyme, dried sage, dried tarragon