I'm always on the lookout for a new and different side vegetable. One that isn't too difficult, but is attractive looking (for a company meal) and tastes good. This recipe was one from "the stack" I've talked about recently, of recipes I needed to file. It seemed like it would fit well with the grilled dinner we did about a week ago. There were a couple of different techniques in this recipe (using grated potatoes in a muffin tin) and gently smushing a red onion slice into the bottom beforehand.
Potato and Onion Cakes
Recipe By : Martha Stewart Living
Serving Size : 6
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons coarse salt
1 teaspoon chopped rosemary -- plus 6 sprigs for ramekins
1 small red onion -- sliced into six 1/4" rounds
4 medium Yukon Gold potatoes -- grated
1 egg yolk -- slightly beaten
1. Preheat oven to 400 degrees.
2. Generously butter a large (six 1-cup) muffin tins. Sprinkle in the bottom of each cup salt, pepper and 1/2 teaspoon of brown sugar; drizzle each cup with 1/2 teaspoon of each vinegar. Place a rosemary sprig in each cup, then cover with an onion round. Can be made ahead to this point, about 2 hours before baking.
3. Shred potatoes in food processor, if possible, then toss with the chopped rosemary and the egg yolk in a medium bowl. Season with 2 teaspoons of salt and pepper to taste. Divide the potatoes amongst the cups, then dot with butter.
4. Bake until potatoes are tender and well browned, about 30-40 minutes. Remove from oven. Let cool 5 minutes. Run a thin knife around edge of each cup to loosen, invert onto a hot plate and serve.
5. Could be made an hour or so before serving, then reheat in a 300 oven.
Per Serving: 107 Calories; 5g Fat (39.5% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 672mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.