Potato Pancake Cups

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 egg
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.


potato pancake cups
Fresh out of the oven.

potato pancake cups

Ready for eating!