OVEN-ROASTED HASH BROWN CAKES 


1½ 	cups paper-thin onion slices
1 	pound Yukon Gold potatoes, peeled, coarsely grated on 
	large holes of box grater or in processor (about 2½ cups)
1 	tsp salt, divided
2 	Tbls unsalted butter, melted


Preheat oven to 425°F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss potatoes with ½ tsp salt in medium bowl. Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, ½ tsp 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°F; bake until cakes are golden and crisp around edges, about 45 minutes longer. 
	
Serves:  	4					Source:  Bon Appetit, 1/6/09