Best 2 Potato And Onion Cakes Recipes

Potato and onion cakes, also known as potato pancakes, are a traditional dish enjoyed in many cultures worldwide. These delicious and versatile cakes are a perfect blend of crispy exterior and tender, flavorful interior, making them a popular choice for breakfast, lunch, or dinner. With countless variations available, there's a potato and onion cake recipe out there to suit every taste and preference. From classic German Kartoffelpuffer to American hash browns and Indian aloo tikki, the possibilities are endless. So, get ready to embark on a culinary journey and discover the best recipe for your next potato and onion cake adventure!

Here are our top 2 tried and tested 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:

Choose the right potatoes: Use starchy potatoes like russet or Yukon Gold for the best texture.
Shred the potatoes finely: This will help them cook evenly and create a crispy exterior.
Squeeze out excess moisture from the potatoes: This will help prevent the cakes from becoming soggy.
Use a well-seasoned cast iron skillet: This will help create a crispy crust.
Don't overcrowd the skillet: Cook the cakes in batches if necessary to prevent them from steaming.
Flip the cakes carefully: Use a spatula to gently flip the cakes to prevent them from breaking.
Serve the cakes hot with your favorite toppings: Sour cream, salsa, or guacamole are all great options.

Conclusion:

Potato and onion cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With the right ingredients and a little bit of effort, you can create a delicious and satisfying meal that the whole family will enjoy.