Best Potato And Onion Cakes Recipes

Garlic and Rosemary Steak with Potato-Onion Cakes image

Yield Serves 6

Number Of Ingredients 14

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 image

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 9

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.