POTATO AND ONION CAKES
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
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.
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Md Eyamin Husain
[email protected]Overall, I really enjoyed these potato and onion cakes. They were easy to make and they tasted delicious. I would definitely recommend trying them out.
Zama Mhlanga
[email protected]These cakes were a bit too time-consuming to make for a weeknight meal. I think I would save them for a weekend brunch.
awais jatt
[email protected]I loved the crispy outer layer of these cakes. The inside was also very tender and flavorful. I would definitely make these again.
Mihlali Eufield
[email protected]These cakes were very easy to make and they turned out great! I used a food processor to shred the potatoes and onions, which made the process even faster.
Dianna Guppy
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised! The cakes were crispy and flavorful. I served them with a side of ketchup and they were delicious.
joshuaintrouble
[email protected]These cakes were a bit too dry for my taste. I think I would add more milk or eggs next time.
Mduduzi Hlabathi
[email protected]I found the recipe to be a bit bland. I added some garlic and herbs to give it more flavor.
Dragonball Fan
[email protected]These cakes were a bit too greasy for my taste. I think I would try using less butter next time.
Arben Perkeqi
[email protected]I used Yukon Gold potatoes and they turned out great! The cakes were very flavorful and had a nice texture.
Raj Ahmed
[email protected]Overall, these potato and onion cakes are a delicious and easy-to-make side dish. They would be perfect for a brunch or lunch. I would definitely recommend trying them out.
Fahim Hossain
[email protected]The recipe was easy to follow and the cakes were cooked to perfection. They were golden brown and crispy on the outside, and the inside was tender and fluffy. I served them with sour cream and apple sauce, and they were delicious!
Isabella Orueta
[email protected]I added diced jalapenos for an extra kick, and it turned out great! The cakes had a nice level of spiciness that balanced well with the other ingredients.
Hhjhhh Hhjhh
[email protected]These potato and onion cakes were a hit with my family! The flavors were perfectly balanced and the texture was crispy on the outside and fluffy on the inside. We'll definitely be making these again soon.