Skip to content

Stay Informed

Potato and Onion Cakes

Potato and Onion Cakes


  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar coarse salt
  • 1 teaspoon chopped rosemary, plus 6 sprigs for ramekins
  • 1 small red onion, sliced into 6 1/4″ rounds
  • 4 medium Yukon Gold potatoes, grated
  • 1 egg yolk, slightly beaten


  • Preheat oven to 400 degrees.
  • Butter ramekins, then sprinkle with salt, pepper, sugar, and vinegars.
  • Place a rosemary sprig in the bottom of each ramekin, then lay one onion round over the rosemary.
  • Toss potatoes with egg, rosemary, and 2 teaspoons coarse salt.
  • Divide the potatoes into ramekins and dot with remaining butter.
  • Bake for 30 minutes, until brown.
  • To remove the cakes, slide a knife around the edge of the ramekin, then turn upside down.

many thanks to Erielle from Fancy Toast

Share on facebook
Share on twitter
Share on whatsapp
Share on telegram
Share on email