Oven-Roasted Hash Brown Cakes - cooking recipe

Ingredients

1 1/2 cups onions, sliced paper thin
1 lb potato, peeled and coarsely grated
1 teaspoon salt, divided
2 tablespoons unsalted butter, melted

Preparation

Preheat oven to 425\u00b0F.
Butter large rimmed nonstick baking sheet or just use silpat.
Place onion in large bowl.
Separately, toss potatoes with 1/2 teaspoon salt in medium bowl.
Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.
Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350\u00b0F; bake until cakes are golden and crisp around edges, about 30-45 minutes longer.
If you scale the recipe, scale the time.