Name: Oven-Roasted Hash Brown Cakes
Yield: Makes 4 servings
Ingredients: 1 1/2 cups paper-thin onion slices; 1 pound Yukon Gold potatoes, peeled, coarsely grated on large holes of box grater or in processor (about 2 1/2 cups); 1 teaspoon salt, divided; 2 tablespoons unsalted butter, melted

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Oven-Roasted Hash Brown CakesMichael Lewis

This recipe doubles easily: Shape the extra hash browns into smaller cakes. Bake as directed, checking for doneness a bit sooner than indicated, and cool on the sheet. Cover and refrigerate. Rewarm in the oven, then top with crème fraîche and smoked salmon or caviar for appetizers in the evening.

Recipe notes

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