I was inspired to create the following recipe after reading this wonderful recipe for Oven Baked Potato Pancakes.
Naturally, I like my version better, and it’s even more special because I bake mine in a mini bundt pan unit which creates 6 potato pancake cups, perfect for an over easy or poached egg.
2 large baking potatoes, peeled
1/2 medium onion
1 tablespoon all purpose flour
1/4 cup Parmesan cheese, grated
1 tablespoon olive or canola oil
1/4 teaspoon dried thyme
1/2 Teaspoon salt
Red pepper flakes for color and ground black pepper to taste
Saute the onion slowly, until it turns a nice rich caramel brown color.
Grate the potatoes and cheese into a bowl.
Mix in the egg, oil, flour and the herbs and spices.
Stir together, and then drain through a colander, using a bowl to press out most of the liquid.
Assemble into muffin tins and bake in a 350 degree oven for 40 to 45 minutes.
Let stand 5-10 minutes before serving.
Serve with your favorite potato pancake dipping sauce, or as I prefer, use the “cups” to hold an over-easy egg.
Fresh out of the oven.
Ready for eating!