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Grate the potato into a bowl of cool water. Stir the shredded potato, then drain into a colander. Repeat this process three more times, or until the water runs clear.
Using your hands, squeeze out excess water from the potatoes. Transfer them to a clean, dry kitchen towel. Fold the towel over the potatoes twice and press firmly to remove as much moisture as possible. Fluff the potatoes with your hands and repeat the drying process once more.
Heat a large cast-iron skillet over medium-high heat. Add the clarified butter. When the butter just begins to bubble, divide the grated potatoes into two portions and place them in the skillet. Gently press each portion into a compact round to form hash browns.
Cover the skillet and cook for about 4½ minutes, or until the edges begin to brown and the bottoms are set.
Flip the hash browns, remove the lid, and cook for an additional 2 to 3 minutes, or until golden brown and crisp.
Remove from the skillet, season and serve immediately.