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Melt 2 tablespoons of Ghee in a large skillet over medium heat.
Pour half a pound of shredded hashbrowns in the skillet. Turn hashbrowns until softened in Ghee, but remove from heat before they start to brown.
In a large bowl, add a teaspoon of fresh minced garlic, ¼ cup of freshly shredded Parmesan, 1 tablespoon of parsley, and ¼ cup of cornstarch.
Add the softened hashbrowns to the mixing bowl and mix until well combined.
Form small hashbrown patties (we just use our hands). Sometimes we skip this step and just add about half the hashbrowns back into the skillet to make one huge pattie, this works but is not near as pretty looking.
In a griddle or large skillet add enough vegetable oil to coat the bottom. Once the skillet is hot, add hashbrown patties. Fry the patties over medium-high heat. Add a small pat of butter to the top of each pattie. Once the bottom starts to turn golden brown, carefully flip over and fry the other side.