Best 2 Potato And Onion Cakes Recipes

**Potato and Onion Cakes: A Savory Treat for Any Occasion**

Crispy on the outside, soft and fluffy on the inside, potato and onion cakes are a delectable treat that can be enjoyed for breakfast, lunch, or dinner. Made with simple ingredients like potatoes, onions, eggs, and flour, these savory cakes are a versatile dish that can be customized to your liking. Whether you prefer them plain or topped with your favorite condiments, potato and onion cakes are sure to satisfy your taste buds. This article presents three tempting variations of this classic recipe: the Classic Potato and Onion Cakes, Cheesy Potato and Onion Cakes, and Spicy Potato and Onion Cakes. Each variation offers a unique flavor profile, ensuring that there's a perfect recipe for every palate. So gather your ingredients, heat up your skillet, and get ready to indulge in the deliciousness of potato and onion cakes.

Let's cook with our recipes!

GARLIC AND ROSEMARY STEAK WITH POTATO-ONION CAKES

Garlic and Rosemary Steak with Potato-Onion Cakes image

Categories Beef Onion Pepper Potato Broil Fry Fall Bon Appétit

Yield Serves 6

Number Of Ingredients 14

Ingredients

Steak
1/2 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar or red wine vinegar
8 large garlic cloves, minced
4 teaspoons dried rosemary, crumbled
1 2-inch-thick boneless top sirloin steak (about 3 1/2 pounds)
Pepper and Onions
1/3 cup olive oil
2 large onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
3/4 teaspoon dried marjoram, crumbled
1/8 teaspoon dried crushed red pepper
Potato-Onion Cakes

Steps:

For steak:
Combine first 5 ingredients in glass baking dish. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.
For peppers and onions:
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté 4 minutes. Add peppers and sauté until beginning to soften, about 8 minutes. Add marjoram and dried red pepper. Season to taste with salt and pepper and stir 2 minutes. Remove from heat.
Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade; pat dry. Transfer marinade to heavy small saucepan. Broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125°F. for rare). Transfer to platter. Let stand 10 minutes
Meanwhile, reheat bell peppers and onions in skillet. Bring marinade to boil.
Thinly slice steak across grain. Arrange on platter. Surround with Potato-Onion Cakes, peppers and onions. Serve, passing marinade separately.

POTATO AND ONION CAKES

Potato and Onion Cakes image

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.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 6

Number Of Ingredients 9

Ingredients

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 1/2 teaspoons finely chopped fresh rosemary, plus tops of 6 sprigs
1 small red onion, sliced into six 1/4-inch thick rounds
2 medium Yukon Gold potatoes (about 1 pound), scrubbed
1 large egg yolk, lightly beaten

Steps:

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.

Tips:

Select the Right Potatoes: Opt for waxy or all-purpose potatoes like Yukon Gold, Red Bliss, or Russet for the best texture and flavor.
Use Fresh, High-Quality Ingredients: The fresher the ingredients, the tastier the potato cakes will be. Use sweet onions, fresh herbs, and flavorful cheese.
Grate the Potatoes Finely: This ensures an even texture and helps the cakes hold together well during cooking.
Squeeze Out Excess Liquid: After grating the potatoes, use a cheesecloth or kitchen towel to gently squeeze out excess moisture. This prevents the cakes from becoming too soggy.
Season Generously: Don't be shy with the seasonings! Use salt, pepper, garlic powder, onion powder, and any other spices you enjoy.
Form Tightly Packed Cakes: When forming the potato cakes, press the mixture firmly together to prevent them from falling apart during cooking.
Use a Non-Stick Pan: This will help prevent the cakes from sticking and burning.
Cook Over Medium Heat: Cooking the cakes over medium heat ensures they cook evenly throughout without burning the outsides.
Flip Carefully: Use a spatula to gently flip the cakes once they are golden brown on the bottom. Avoid flipping too often to prevent them from breaking.
Serve Hot: Potato cakes are best served hot and fresh out of the pan. Enjoy them with your favorite dipping sauce or condiment.

Conclusion:

Potato and onion cakes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With their crispy exterior and tender, flavorful interior, these cakes are sure to be a hit at your next gathering. Whether you follow the classic recipe or experiment with different ingredients and flavors, you'll find that potato and onion cakes are a culinary delight that never disappoints. So, gather your ingredients, heat up your pan, and get ready to create a memorable meal that will satisfy your taste buds and leave you craving more. Happy cooking!