Oven-Roasted Hash Brown Cakes

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

1. Preheat oven to 425u0b0F.
2. Butter large rimmed nonstick baking sheet or just use silpat.
3. Place onion in large bowl.
4. Separately, toss potatoes with 1/2 teaspoon salt in medium bowl.
5. 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.
6. 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 350u0b0F; bake until cakes are golden and crisp around edges, about 30-45 minutes longer.
7. If you scale the recipe, scale the time.

onions, potato, salt, unsalted butter

Taken from www.food.com/recipe/oven-roasted-hash-brown-cakes-460540 (may not work)