Potato, Onion and Rosemary Hash Cakes
  • 6 smallish potatoes (16oz/450g) grated.
  • 1½ onions, cut into ¼ slices
  • 1 stalk of rosemary, leaves stripped
  • 2 tablespoons + 1 tablespoon grapeseed or olive oil
  • salt and pepper
  • cooking oil spray
  1. Preheat oven to 350 (180C) and lightly grease 12 capacity muffin pan.
  2. In a small saucepan add the 2 tablespoonsp of oil, onion and rosemary leaves and cook over a high heat until onion has softened and become opaque.
  3. In a large bowl add grated potatoes, onion mixture remaining oil and seasoning. Mix well and spoon evenly into muffin tin.
  4. Place in oven and bake for 20-25 minutes or until crispy. Remove from oven and place on cooling rack for a couple of minutes before gently lifting out with small spatula.
Recipe by Almond to Zest at https://www.almondtozest.com/potato-onion-rosemary-hash-cakes/