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.
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 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!