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Potato, Onion and Rosemary Hash Cakes

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Servings: 12


  • 6 smallish potatoes 16oz/450g grated.
  • 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


  • Preheat oven to 350 (180C) and lightly grease 12 capacity muffin pan.
  • 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.
  • In a large bowl add grated potatoes, onion mixture remaining oil and seasoning. Mix well and spoon evenly into muffin tin.
  • 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.