Potato and Onion Cakes
These plump little cakes -- grated potatoes with herbs, plus a red onion crown -- are baked in a muffin tin until crisp on the outside and tender on the inside. They can be served with broiled or grilled meats and are also delicious served with eggs for breakfast or brunch. So make some extras; you'll be glad there are leftovers.
- Yield: Makes 6
Photography: Anna Williams
Source: Martha Stewart Living, November 2003
- 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
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.