Potato and Onion Cakes
"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...."
INGREDIENTS
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2 tablespoons unsalted butter, softened, plus more for tin
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Coarse salt and freshly ground pepper
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1 tablespoon packed dark-brown sugar
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1 tablespoon balsamic vinegar
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1 tablespoon red wine vinegar
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2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for tin
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1 small red onion, sliced into six 1/4-inch-thick rounds
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4 medium Yukon gold potatoes, coarsely grated
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1 large egg yolk, lightly beaten
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