This recipe doubles with out difficulty: Shape the extra hash browns into smaller truffles. Bake as directed, checking for doneness moderately sooner than indicated, and wintry on the sheet. Duvet and refrigerate. Rewarm in the oven, then high with crème fraîche and smoked salmon or caviar for appetizers in the night.
Makes 4 servings
1 1/2 cups paper-thin onion slices
1 pound Yukon Gold potatoes, peeled, coarsely grated on sizable holes of box grater or in processor (about 2 1/2 cups)
1 teaspoon salt, divided
2 tablespoons unsalted butter, melted
Preheat oven to 425°F. Butter sizable rimmed nonstick baking sheet. Location onion in sizable bowl. 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 combination into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-dawdle-diameter rounds (truffles will silent be relaxed). Decrease oven temperature to 350°F; bake till truffles are golden and crisp spherical edges, about 45 minutes longer.