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The Worlds Best Hashbrowns

Clarified butter for cooking
1 bunch thyme
3 cloves garlic crushed
Yukon gold or other waxy yellow potatoes (1000g peeled and grated)
4Tbsp potato starch
Salt & Pepper

-Peel and grate potatoes. Soak in cold water for 2 hours.
-Dry off potatoes as well as possible.
-Add potatoes to room temp clarified butter in a large pot with salt, pepper, thyme, and garlic
-Slowly bring the clarified butter to 250f
-Cook until potatoes are tender but not mushy
-Strain potatoes out of the clarified butter, remove thyme stems and garlic
-Reserve clarified butter for frying
-Form hash browns into desired shape on a non stick mat
-Freeze for 1 hours
-Fry at 350f
-Season with salt and enjoy

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