Potato n Onion Cakes


 This recipe serves 6


  • 2 Tbs unsalted butter, softened, plus more for the tin
  • Coarse salt and freshly ground pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 Tbs packed dark-brown sugar Sugars, brown
  • 1 Tbs balsamic vinegar Vinegar, balsamic
  • 1 Tbs red wine vinegar Vinegar, red wine
  • 2 tsp finely chopped fresh rosemary, plus 6 sprigs for tin
  • 1 small red onion, sliced into six 1/4" thick rounds Onions, red
  • 4 medium yukon gold potatoes, coarsely grated
  • 1 large eg yolk, lightly beaten Egg, yolk, raw, fresh


Step 1

Preheat oven to 400F. Generously butter a large (six 1 cup) muffin tin. Sprinkle each cup with salt, pepper and 1/2 tsp sugar; Drizzle each cup with 1/2 tsp of 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 tsp of salt. Divide among cups; dot with butter. Bake until potatoes are tender and well browned, about 30 mins. Remove from oven. Cool 5 mins. Run a thin knife around the edge of each cup to loosen; invert and serve


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