Type what you have

Ingredients

• ✓ onion
• bacon
• egg
• buttermilk baking mix
• parsley
• american cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin pans.
2. 2 Cook bacon and onion together in a large skillet over medium heat until bacon is crisp and onion is tender, about 5 minutes. Drain on paper towels and set aside to cool slightly.
3. 3 Whisk eggs in a medium bowl. Stir in baking mix, parsley, cheese, bacon, and onion until evenly combined. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
4. 4 Bake in the preheated oven until the tops are lightly browned, about 10 to 15 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

By Jayne

Ingredients

• ✓ onion
• butternut squash
• olive oil
• garlic
• vegetable stock
• curry sauce
• apple
• coconut cream
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Ingredients

• ✓ onion
• mango
• orange juice
• olive oil
• cucumber
• red bell pepper
• garlic
• jalapeno pepper
• lime juice
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ onion
• puff pastry
• butter
• celery
• flour
• salt
• black pepper
• celery seed
• milk
• chicken broth
• chicken breast
• mixed vegetable

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
3. 3 Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
4. 4 Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
5. 5 Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
6. 6 Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
7. 7 Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

By Yoly

Ingredients

• ✓ onion
• pie crust
• olive oil
• garlic
• oregano
• cayenne pepper
• salt
• black pepper
• zucchini
• egg
• carrot
• cheddar cheese
• parmesan cheese
• cornbread mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Ingredients

• ✓ onion
• whole wheat pie crust
• chicken breast
• carrot
• green pea
• celery
• butter
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• low-fat milk
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

Ingredients

• ✓ onion
• butter
• spinach
• olive oil
• all-purpose flour
• baking powder
• salt
• milk
• egg
• herbes de provence
• feta cheese
• mozzarella cheese
• pecorino romano cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Use about 1 tablespoon of the melted butter to grease a 7x11-inch baking dish.
2. 2 Heat olive oil in a non-stick skillet over medium heat. Add onions to the hot oil and cook, stirring frequently, until onions are soft and beginning to turn clear, 3 to 4 minutes. Remove skillet from heat and add spinach. Stir spinach into the onions, breaking up any large clumps.
3. 3 Stir together flour, baking powder, and salt in a large bowl.
4. 4 Combine milk and eggs in a small bowl, whisking until milk and eggs are fully incorporated. Drizzle in remaining melted butter, while continuing to stir. Add to flour mixture and stir until there are no lumps.
5. 5 Fold in spinach mixture, French herbs, feta cheese, and mozzarella. Do not over-mix. Pour into the prepared dish, using a spatula to smooth and level the surface. Sprinkle grated Pecorino Romano evenly over the top.
6. 6 Bake in the center of the preheated oven until the top is browned, 40 to 45 minutes. Test for doneness with a wooden pick inserted into the middle. The dish is done, if the pick comes out clean.
7. 7 Allow to cool for 10 to 15 minutes.
8. 8 Cut into 18 brownies and garnish with fresh parsley to serve.

By Bibi

Ingredients

• ✓ onion
• coconut milk
• banana

Instructions

1. 1 Combine coconut milk and onion in a bowl; set aside.
2. 2 Bring a large pot of water to a boil over medium heat. Boil bananas in their skins for 30 to 40 minutes; drain. Run bananas under cold water until they are cool enough to handle. Remove bananas whole from their skins.
3. 3 Heat a large saucepan over medium-high heat. Place bananas into in the pan. Pour coconut milk and onion over bananas; cook until coconut milk is foamy. Allow to cool for 5 minutes before serving.

By Goddess

Ingredients

• ✓ onion
• soy sauce
• hot chile pepper
• white vinegar

Instructions

1. 1 Stir together onion, soy sauce, chile peppers, and vinegar in a small bowl until well combined.

By tjimmo

Ingredients

• ✓ onion
• watermelon
• pineapple
• cilantro
• orange juice
• hot pepper sauce

Instructions

1. 1 Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour.

By BRIDGETTEC

Ingredients

• ✓ onion
• corned beef brisket
• spice packet
• potato
• carrot
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil.
3. 3 Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.

By LUVNGMOM

Ingredients

• ✓ onion
• potato
• egg
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
2. 2 Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
3. 3 Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

By Karen Dsouza

Ingredients

• ✓ onion
• russet potato
• egg
• all-purpose flour
• salt
• peanut oil

Instructions

1. 1 Grate potatoes in a food processor fitted with the grater attachment. Transfer to cheesecloth; wring well to remove as much moisture as possible.
2. 2 Place 2 cups potatoes in a medium bowl (save any extra for another use). Add egg, flour, onion, and salt; stir until well combined.
3. 3 Heat 1/4 inch of oil in a large, heavy-duty skillet over medium-high heat. Add large spoonfuls of potato mixture, pressing down to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes per side.
4. 4 Drain on paper towel-lined plates.

By Eileen Mintz

Ingredients

• ✓ onion
• egg noodle
• vegetable oil
• egg
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until noodles are cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low. Continue cooking and stirring until onion is golden brown, 10 to 15 minutes more. Transfer onion to a large bowl.
4. 4 Stir cooked noodles, beaten eggs, remaining vegetable oil, salt, and pepper into onion in the bowl. Pour mixture into an 8-inch square pan.
5. 5 Bake in the preheated oven until firm, about 35 minutes.

By basg101

Ingredients

• ✓ onion
• egg
• canola oil
• salt
• chicken liver
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs into a saucepan and cover with water. Bring to a boil, then remove the from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
3. 3 Meanwhile, heat canola oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until onions are very tender and golden brown, 5 to 10 more minutes. Transfer to a plate.
4. 4 Cook chicken livers in the same skillet until no longer pink in the center and the juices run clear, 5 to 10 minutes. Place chicken livers onto the same plate as onions and allow to cool.
5. 5 Process chicken livers and onions in a food processor to the desired consistency.
6. 6 Transfer to a bowl, season with salt and sugar, and stir in chopped eggs.
7. 7 Chill before serving, about 2 hours. Enjoy!

By KarenTheMiltch

Ingredients

• ✓ onion
• russet potato
• egg
• bread crumb
• salt
• black pepper
• cooking spray

Instructions

1. 1 Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Place potatoes on a clean kitchen towel and squeeze out any excess moisture. Transfer to a bowl and stir in eggs, onion, bread crumbs, salt, and pepper.
3. 3 Spray the air fryer basket with nonstick spray. Drop 1/4 cupfuls potato mixture into the basket. Spray tops with nonstick spray.
4. 4 Air fry until crispy and golden brown, 8 to 12 minutes.

By Yoly

Ingredients

• ✓ onion
• potato
• saltine cracker
• egg
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Combine potatoes, crackers, eggs, onion, salt, and pepper together in a large bowl.
2. 2 Heat oil in a large, heavy skillet over medium-high heat.
3. 3 Scoop potato mixture with a spoon, press it against the side of the bowl to remove excess liquid; carefully drop into oil, flattening top slightly with the back of a spoon to make an even thickness.
4. 4 Cook in batches until brown and crisp, 3 to 5 minutes per side. Drain on a paper towel-lined plate.

By Lindsay

Ingredients

• ✓ onion
• potato
• egg
• salt
• black pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
3. 3 Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
4. 4 Heat 1/4 inch of oil in the bottom of a heavy skillet over medium-high heat. Drop 1/4-cup mounds of batter, two or three at a time, into hot oil and flatten with back of a spatula to make 1/2-inch-thick pancakes.
5. 5 Fry, turning pancakes once, until golden brown and crisp. Transfer to a paper towel–lined plate to drain. Keep warm in the preheated oven until ready to serve. Repeat until all potato mixture is used.
6. 6 Serve warm.

By Heather Fantasia

Ingredients

• ✓ onion
• potato
• all-purpose flour
• salt
• black pepper
• egg
• oil

Instructions

1. 1 Place potatoes in salted water and let sit for about 15 minutes.
2. 2 Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
3. 3 Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
4. 4 Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
5. 5 Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
6. 6 Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

By Lauren Magenta

Ingredients

• ✓ onion
• vegetable oil
• beef brisket
• black pepper
• garlic
• salt
• pepper

Instructions

1. 1 Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color, not burnt, but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.
2. 2 Add garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
3. 3 Remove the brisket to a serving platter. Bring broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

By FRIENDLYFOOD

Ingredients

• ✓ onion
• butter
• cabbage
• celery
• green bean
• ground sirloin
• chicken noodle soup mix
• soy sauce
• water

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Add onion and sauté until translucent, 5 to 7 minutes; do not brown. Stir in cabbage, celery, and beans. Add ground sirloin; cook and stir until meat is evenly browned and crumbly, 7 to 9 minutes.
2. 2 Add soup mix and soy sauce, then pour in just enough water to barely cover. Reduce the heat and simmer for 15 minutes.

By Kattjovi

Ingredients

• ✓ onion
• vegetable oil
• mayonnaise
• egg
• all-purpose flour
• salt
• pepper
• broccoli

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes.
3. 3 Reduce heat to medium-low; continue cooking and stirring onion until very tender and dark brown, 15 to 20 minutes more. Set aside.
4. 4 Beat mayonnaise, eggs, flour, salt, and pepper together in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until broccoli is tender, about 90 minutes.

By JerusaleMom

Ingredients

• ✓ onion
• sweet potato
• egg
• black pepper
• olive oil
• salt
• applesauce
• yogurt

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
2. 2 Fill a bowl with lightly-salted water. Rinse grated sweet potato in the water, and drain into a sieve. Pat grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from grated onion, and place into the bowl with sweet potato. Stir eggs and pepper into mixture until well combined.
3. 3 Heat olive oil in a nonstick skillet over medium heat; spoon about 1 heaping tablespoon of the potato mixture per patty into hot oil. Flatten patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

By Kerry

Ingredients

• ✓ onion
• egg noodle
• vegetable oil
• salt
• pepper
• egg
• bread crumb
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
3. 3 In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.

By Goldie Libman

Ingredients

• ✓ onion
• ground beef
• garlic
• salt
• pepper
• hamburger bun
• wasabi paste
• mayonnaise
• cheddar cheese

Instructions

1. 1 In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
4. 4 Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.

By Jethro Beltran

Ingredients

• ✓ onion
• beef brisket
• water
• ketchup
• white vinegar
• garlic
• brown sugar
• salt

Instructions

1. 1 Heat brisket in a large skillet or Dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
2. 2 Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13-inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

By Louise

Ingredients

• ✓ onion
• chickpea
• parsley
• garlic
• cumin
• coriander
• salt
• baking soda
• flour
• egg
• olive oil

Instructions

1. 1 Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
4. 4 Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

By Bette

Ingredients

• ✓ onion
• egg substitute
• cheddar cheese
• parmesan cheese
• salt
• black pepper
• garlic powder
• red pepper flakes
• olive oil
• mushroom
• spinach

Instructions

1. 1 Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and pepper flakes together in a bowl.
2. 2 Heat oil in a nonstick skillet over medium heat. Add mushrooms and onion; cook until tender, 4 to 5 minutes. Add spinach; cook until wilted, 3 to 4 minutes. Add egg mixture, swirling skillet to evenly distribute egg mixture.
3. 3 Cook until egg mixture is set in the middle and no longer runny, 5 to 10 minutes. Cut into wedges to serve.

By SaraBeth

Ingredients

• ✓ onion
• ground beef
• water
• ketchup
• worcestershire sauce
• beef bouillon
• oregano
• black pepper
• cornstarch
• pie crust
• puff pastry
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
2. 2 Heat a large skillet over medium-high heat. Add ground beef and onion; cook and stir until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add ¾ cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
3. 3 Whisk cornstarch and remaining ¼ cup water together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
4. 4 Cut pie dough into 12 circles using a 4-inch biscuit cutter. Line each prepared muffin cup with a pie dough circle, pressing into the bottom and up sides of cups. Fill each cup with meat mixture.
5. 5 Cut puff pastry dough into 12 circles using a 3-inch biscuit cutter. Top each filled muffin cup with a puff pastry circle; seal edges together. Brush puff pastry tops with beaten egg.
6. 6 Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool pies in the muffin tin before removing, about 10 minutes.

By TIARE1

Ingredients

• ✓ onion
• potato
• egg
• all-purpose flour
• salt
• oil
• oil
• pear
• brown sugar
• goat cheese
• sherry vinegar

Instructions

1. 1 Place shredded potatoes in cheesecloth and wring out any excess moisture.
2. 2 Mix potatoes, eggs, flour, onion, and salt together in a bowl.
3. 3 Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
5. 5 Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

By Mark Dungey