Potato and Onion Cakes

Martha Stewart Living, 2006

Makes 6 servings

    2 tablespoons unsalted butter soft, +M4 tin                    
    Salt and pepper                                                
    1 tablespoon pack dark brown sugar                             
    1 tablespoon balsamic vinegar                                  
    1 tablespoon red wine vinegar                                  
    2 teaspoons fresh chop rosemary +M4 tin                        
    1 sm. red onion 1/4-in slice                                   
    4 med. yukon gold potato coarse grate                          
    1 egg yolk light beat                                          

Preheat oven to 400 degrees. Generously butter a large (six 1-cup) muffin tin. Sprinkle each cup with salt, pepper, and 1/2 teaspoon sugar; drizzle each cup with 1/2 teaspoon of each vinegar. Put a rosemary sprig in each cup, and cover with an onion round; set aside.

Toss potatoes with chopped rosemary and egg yolk in a medium bowl; season with pepper and 2 teaspoons salt. Divide among cups; dot with butter.

Bake until potatoes are tender and well browned, about 30 minutes. Remove from oven. Let cool 5 minutes. Run a thin knife around edge of each cup to loosen; invert, and serve.