Potato and Onion Cakes

potato onion cakes
Photo: Joseph Scafuro

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.


  • 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 ½ teaspoons finely chopped fresh rosemary, plus tops of 6 sprigs

  • 1 small red onion, sliced into six ¼-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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