Ingredients

2 Tablespoons vegetable oil

2 medium onions, chopped

1 1/4 Teaspoons paprika

1 3/4 pounds baking potatoes, peeled

2 large eggs, lightly beaten

1 Teaspoon salt

1/2 Teaspoon freshly ground pepper

Preparation

  1. Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
  2. Heat 1 T. vegetable oil in a heavy nonstick skillet over medium heat. Add the onions and saute until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from the heat.
  3. Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer and press out the excess liquid. Transfer to a bowl and stir in the onions, eggs, salt and pepper.
  4. Put a scant 1/3 cup of the potato mixture into each muffin tin. Smooth the tops lightly. Brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes until brown at the edges and firm.
  5. Remove the “muffins” and serve at once, or leave in the pan to eep warm for 15 minutes or so.