STEP 1 Peel potatoes and coarsely grate or put through a spiraliser. Place in a large bowl.
STEP 2 Purée onion in a small food processor and pour over the potatoes.
STEP 3 Add cornflour, salt, pepper, eggs and mix well to coat the potato. Set aside for 30 minutes.
STEP 4 Preheat oven to 200C. Add 1tsp each of oil and butter and heat mini 10cm cast iron pans over medium heat, one or two at a time. Add a quarter of the potato mix and cook for 5 minutes to brown the bottom. Place on to an oven tray and continue with the remaining serves.
STEP 5 Evenly pour over the liquid released by the potato mixture, brush each dish with the remaining butter, cover with foil and bake for 30 minutes.
STEP 6 Remove foil, change the oven to grill setting and place the bakes under the grill until golden.
STEP 7 Serve bakes either in the pans or turned out onto a plate with an assortment of accompaniments – salmon roe, creme fraiche, fresh dill and caper berries, for guests to help themselves – the perfect brunch!
*This can be made in a single 20cm cast iron pan, simply double the cooking time.