Potato and Onion Cakes

Preheat oven to 200c/180C fan/Gas 6.

Butter ramekins or muffin tins and white pepper, 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 golden brown. To remove the cakes, slide a knife around the edge of the ramekin, then turn upside down.

Serves 6

Ingredients

 

  • 2 tablespoons Welsh salted butter
  • 1 tablespoon soft brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • Halen Mon sea salt
  • 1 teaspoon chopped rosemary, plus 6 sprigs for ramekins or muffin tins
  • 1 small red onion, sliced into 6 1/4” rounds
  • 4 medium starchy potatoes, grated, rinsed and squeezed dry
  • 1 egg yolk, slightly beaten