Potato n Onion Cakes
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Martha Stewart Living, November 2006
- Yield Makes 6
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Ingredients
- 2 tablespoons unsalted butter, softened, plus more for tin
- Coarse salt and freshly ground pepper
- 1 tablespoon packed dark-brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for tin
- 1 small red onion, sliced into six 1/4-inch-thick rounds
- 4 medium Yukon gold potatoes, coarsely grated
- 1 large egg yolk, lightly beaten
Directions
- Preheat oven to 400 degrees. Generously butter a large (six 1-cup) muffin tin. Sprinkle each cup with salt, pepper, and 1/2 teaspoon sugar; drizzle each cup with 1/2 teaspoon of each vinegar. Put a rosemary sprig in each cup, and cover with an onion round; set aside.
- Toss potatoes with chopped rosemary and egg yolk in a medium bowl; season with pepper and 2 teaspoons salt. Divide among cups; dot with butter.
- Bake until potatoes are tender and well browned, about 30 minutes. Remove from oven. Let cool 5 minutes. Run a thin knife around edge of each cup to loosen; invert, and serve.
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These are amazing! I used red wine instead of red wine vinegar, but that was the only substitution I made. These are SO delicious!
These are so good and people think that you worked really hard on them because they look so fancy. Most importantly, they are delicious.
These potato onion cakes are great. They make a fancy side dish. I use a little less vinager in mine. Everyone that tries these loves them. Rosemary is the key!
These potato
These were a huge hit last Thanksgiving, so I am making them again this year. I even made them a few times in between because they are so delicious and easy.
An easy tip I thought up was to use frozen shredded hash browns instead of shredding my own..what a time saver!