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Wash the grated potato in cold water then drain that off, add the potato to a clean towel and squeeze out as much moisture as you physically can
Add the clarified butter to a large sauce pan when melted on a low heat add the potato, squeeze the water out of the onion then add that to the potato pan with a pinch of salt
Stir every couple of minutes so it doesn't stick, we're not looking to get colour on the potato just get it to the point where it's just soft and cooked
Strain the butter off the potato through a sieve but keep it as you can use it again
Into a mixing bowl goes the potato mix with salt, pepper, onion powder and the cornflour bring this together
Take a deep tray and line it with cling film, press the potato in and pack tightly with the cling film on top, add something heavy to press it then into a fridge for at least 4 hours but overnight is best
When you're ready to cook heat some frying oil to 170c while you portion your hash browns, cut them into any shape you like
Fry for 3-4 minutes until golden brown and crispy, keep them crispy by draining any excess oil off on a wire rack and season immediately with salt