Ham and potato cakes creatively use up leftover baked ham and mashed potatoes. My three girls love anything with ham in it, 😘 so I’m always on the lookout for ways to use up our spiral baked ham. This dish combines extra sharp cheddar cheese with sauteed onion and garlic. It is seasoned with fresh parsley, Dijon mustard, salt and pepper. Combine these ingredients with the mashed potatoes and diced ham and mix well.
I encourage you to get your kids involved. They would love to help you by shaping the potato mixture into 8 balls, rolling it in flour, and then forming them into patty cakes. Fry these potato cakes in butter and serve warm. These taste and smell incredible! Make up a batch and see for yourself.
Ham and potato cakes creatively use up leftover mashed potatoes and ham by adding sauteed onion, minced garlic, extra sharp cheddar, Dijon, and fresh parsley. Get your kids to help make this delicious breakfast or brunch recipe.
- 3/4 cup yellow onion, chopped
- 4 teaspoons fresh garlic, minced
- 1 1/2 tablespoons olive oil
- 5 large russet potatoes (or 4 cups plain, cold mashed potatoes)
- 2 cups baked ham, diced
- 1 1/2 cup extra sharp cheddar cheese, grated
- 2 teaspoons fresh parsley, minced
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 1 cup flour
Preparing the Potatoes
- Put a large covered pot of water on the stove to boil. Wash, peel, and chop 5 large potatoes into medium sized chunks. Boil until fork tender. Drain, then mash without adding any milk or butter. To speed up the cooling time, spread the mashed potatoes into a shallow 9×9-inch pan. Allow to cool in the fridge for 20 minutes. Cold potatoes make for better formed cakes.
- If using leftover potatoes, skip step #1.
Making the Cakes
- Chop up the yellow onion, and mince two large garlic cloves. Saute the onion and garlic until soft and fragrant.
- Dice the baked ham and mince the fresh parsley.
- In a large bowl, combine the ham, onion, garlic, parsley, potatoes, Dijon mustard, salt and pepper. Mix until well combined. Divide into 8 balls the size of a small baseball. Roll in flour, then pat into a cake shape about 3/4 inch thick.
- Take out two large skillets. Melt two tablespoons of butter in each skillet. Fry the cakes 4 to a pan, about 4 to 5 minutes per side. Since these cakes are delicate when warm, gently flip only once during cooking. Serve warm.
- To speed up the prep time, make the mashed potatoes the night before or use leftover mashed potatoes.