New This Month

Onion-and-Potato Cakes

These cakes make a perfect side with broiled or grilled meats.

  • Yield: Makes 6

Source: Martha Stewart Living, November 2003


  • 2 tablespoons unsalted butter, room temperature, plus more for tin
  • Coarse salt and freshly ground pepper
  • 3 teaspoons packed dark-brown sugar
  • 3 teaspoons balsamic vinegar
  • 3 teaspoons red-wine vinegar
  • 1 1/2 teaspoons finely chopped fresh rosemary, plus tops of 6 sprigs
  • 1 small red onion, sliced into six 1/4-inch thick rounds
  • 2 medium Yukon gold potatoes (about 1 pound), scrubbed
  • 1 large egg yolk, lightly beaten


  1. Preheat oven to 400 degrees. Generously butter six cups of a large (6-cup capacity) muffin tin. Sprinkle each cup with salt, pepper, and 1/2 teaspoon sugar; drizzle with 1/2 teaspoon each balsamic and red-wine vinegar. Add a rosemary top to each cup; cover with an onion slice. Set aside.

  2. Using a mandoline, slice potatoes into matchsticks. In a medium bowl, toss potatoes with chopped rosemary and egg yolk; season with salt and pepper. Divide among cups; dot each with butter.

  3. Bake until potatoes are tender and edges are browned, about 30 minutes. Run a thin knife around inside of cups to loosen; invert cakes, and serve.

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