• 4 tbsp unsalted butter, plus more for tin
  • salt and pepper
  • brown sugar
  • balsamic vinegar
  • white wine vinegar (or red wine, whatever you have)
  • whole sage leaves, 12 for garnish
  • 2 small red onions, sliced into 12 1/4 inch thick slices (to fit into the bottom of
  • 1 heaping tbsp chopped herbs - we used a mix of thyme, sage, and rosemary from my garden
  • 6 medium potatoes (some red, some white)
  • 2 small-ish sweet potatoes
  • 4 eggs
  • 1/2 cup shredded gruyere
  • 1/4 finely grated parmesan
  • 1/2 cup finely ground fresh breadcrumbs

While we were always lucky enough as children to have three squares a day, there are many kids (17 million in fact) in this, the wealthiest nation on earth, who shockingly do not. There is an organization many of you have probably heard of called Share Our Strength, which has a simple mission – to end childhood hunger in America. We are very happy to be participating in their Share Our Holiday Table blog event, to help spread the word and raise money and awareness for this important issue.

Our contribution to the virtual potluck is a “gourmet” side dish (because we are oh so gourmet) and we decided to do one which we made for Christmas a few years ago, but wanted to tweak a little bit: Potato and Onion Cakes. They’re fairly easy to make, but result in lovely individual servings (they get baked in a muffin tin) to go with your Roast Beast (or what have you).

Potato and Onion Cakes
modified slightly from Martha Stewart Living

Preheat your oven to 400.

Shred the potatoes (we had small red and white ones, and also a couple sweet potatoes from the CSA). We used the shredding function on the food processor, one of the world’s greatest inventions. You could also use a box grater, if you like to shred a little skin into your meal. Just kidding. Allow the shredded potatoes to drain in a colander.

Meanwhile, prepare your muffin tin (this recipe makes 12). You’ll need to HEAVILY butter the bottom and sides of each cup, so use softened butter, which slathers easier. Do not skimp. Sprinkle each cup generously with salt and freshly ground black pepper, then sprinkle into each cup 1/4 tsp brown sugar. Lay a sage leaf (pretty side down) in the center of each cup on top of the sugar. Place a round of red onion on top of that and press down. Finally, each cup needs 1/4 tsp balsamic vinegar, and 1/4 tsp white wine vinegar on top of the onion.

Now for the potato mixture: In a large bowl beat 2 eggs lightly, add the chopped herbs and salt and pepper to taste. Squeeze as much liquid as you can from your shredded potatoes (I did it a handful at a time) and add them to the egg mixture. Add the cheeses and the breadcrumbs and stir gently but thoroughly until combined.

Heap the potato mixture onto each onion round in the muffin tin, packing it down lightly and smoothing the top flat.

Cut the 4 tbsp butter into 12 equal pieces, and dot the tops of each potato cake with its fair share of butter.

Pop the tin into the oven and bake (on the bottom rack) for 30-40 minutes – the cakes should be deep brown around the edges.

Take the tin out and let the cakes rest in the pan for 5 minutes, then slide a knife around the edges to loosen. To turn them all out at once, we put a sheet of wax paper on top of the muffin tin, then an inverted baking sheet on top of that, and flipped them all over. Full disclosure – some of the onion rounds stuck and needed to be coaxed out. But that was easy to do. And they still looked pretty.

To learn more about Share Our Strength, and to find out what you can do this holiday season, please visit The Share Our Holiday Table Donation Page.

And please take a minute to check out the Share Our Strength site:


Finally, here are some other blogs participating in Share Our Holiday Table, please visit them!

December 13: Sides

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 10: Entrees

Gourmet

Family Friendly

Vegetarian

Gluten Free

 

December 9:Soup

Gourmet

Family Friendly

Vegetarian

Gluten Free

 

December 8:Salads

Gourmet

Family Friendly

Vegetarian

Gluten Free

 

December 7:Drinks

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 6:Appetizers

Gourmet

Family Friendly

Vegetarian

Gluten Free