1 (2 pound) bag of frozen hash browns
6 T. melted butter
3 c. of VERY thinly sliced onion
coarse salt to taste
Let the hash browns thaw a bit so the butter doesn’t harden immediately! Combine all ingredients. Spread evenly on a greased jelly roll pan (cookie sheet w/sides). Bake at 425° for 15 minutes. Remove from oven and divide into 8 ‘cakes’. Flip each cake. Lower oven temp to 350°. Bake for 45 additional minutes, or until golden brown