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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (6)

29 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
Where is the final product picture???
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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!
Rating: Unrated
These are so good and people think that you worked really hard on them because they look so fancy. Most importantly, they are delicious.
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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!
Rating: Unrated
These potato
Rating: Unrated
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!