Onion-Topped Potato & Rutabaga Cakes (Neeps and Tattie Cakes)

In case you didn’t know neeps are rutabaga and tatties are taters! These savory cakes makes a great holiday side dish.

Onion-Topped Potato & Rutabaga Cakes (Neeps and Tattie Cakes)

Print This Recipe Total time Yield 12Source inspired by Martha StewartPublished


  • 4 tablespoon unsalted butter, softened, plus more for tin
  • kosher salt and freshly ground pepper as needed
  • 2 tablespoon packed brown sugar
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon red wine vinegar
  • 1 tablespoon finely chopped fresh rosemary, plus 12 sprig tips for tin
  • 2 small red onions, peeled & cut into 12 ¼‑in thick rounds
  • 1 pound klondike goldust idaho potatoes, coarsely grated
  • 1 pound rutabaga, coarsely grated
  • 2 large egg yolks, lightly beaten


Preheat oven to 400 degrees.

Generously butter each cup of a standard 12 compartment muffin tin. Sprinkle each cup with pinch of salt, pepper, and ½ teaspoon sugar; drizzle each cup with ½ teaspoon of each kind of vinegar. Place a rosemary sprig tip decoratively in the center of each cup. lay an an onion round flatly on top; set aside.

Toss potatoes and rutabagas with chopped rosemary and egg yolks in a medium bowl; season with ½ teaspoon pepper and 2 teaspoons salt. Divide mixture among cups; dot each with some butter.

Bake until potatoes are tender and well browned, about 30 minutes. Remove from oven. Let cool 5 minutes. Run a thin knife around edge of each cup to loosen; invert, and serve warm.