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
