Heat oil in a large skillet over medium heat. Sauté onions until golden.

Add potatoes to a medium saucepan with salt and water. Cover, bring to a boil, then simmer for 15 minutes. Mash potatoes, then add sautéed onions and pomegranate seeds and mix to combine.

Heat oil in a large, deep skillet over medium heat. Sauté onions with sugar for 10 minutes, or until syrupy. Dissolve potato starch in orange juice, then add to onions, along with ginger, lemon juice, salt and pepper. Bring to a boil, then reduce heat and simmer until thickened.

Preheat oven to 375 degrees Fahrenheit.

Stuff Cornish hens with potato filling. Arrange in a baking dish and pour syrup over. Cook for one hour and 20 minutes.