Mini Potato Rosti With Caviar And Sour Cream

• 2 Idaho potatoes
• 1 large white onion
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 cup sour cream
• 1 small tub of black caviar (I use the cheap stuff because it's really no more than a salty accent)
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 400
2. Grate the potatoes into a bowl
3. Peel the onion, cut in half and grate into the bowl
4. Season generously with salt and pepper
5. Tip into a tea towel and wring out until as dry as possible
6. Wipe a layer of oil around the muffin tin to stop the rosti from sticking
7. Press 1 tbsp of potato mixture firmly into the bottom of each hole (it should come about 1cm up the side of the tin)
8. Put a tiny knob of butter on top (about 1/4 tsp) - the butter helps the rosti brown, but add too much and they'll be greasy
9. Bake for about 20 mins, depending on the thickness of the potato
10. Turn out so that the nice flat bottom is now the top
11. Top with a blob of sour cream and a little pile of caviar

potatoes, white onion, vegetable oil, unsalted butter, sour cream, black caviar, salt, pepper

Taken from food52.com/recipes/7951-mini-potato-rosti-with-caviar-and-sour-cream (may not work)