Description
Transform leftover mashed potatoes into a crispy, golden delight with these Ham and Cheese Mashed Potato Cakes. Packed with ham, cheddar cheese, and chives, they’re perfect as a hearty breakfast, snack, or side dish.
Ingredients
Scale
- 2 tablespoons canola oil (for frying)
- 3 cups mashed potatoes (cooled)
- 3/4 cup finely diced ham
- 3/4 cup shredded cheddar cheese
- 1/4 cup minced chives
- 2 large eggs
- 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
- Salt (to taste)
- Fresh cracked black pepper (to taste)
Instructions
- Prepare the Mixture: In a large bowl, combine mashed potatoes, diced ham, shredded cheddar cheese, and minced chives. Mix until evenly incorporated.
- Add Eggs and Flour: Crack the eggs into the mixture and stir well. Add the flour, salt, and pepper, mixing until the batter holds together.
- Shape the Cakes: Scoop 1/3 cup portions of the mixture and shape into patties, about 3 inches in diameter.
- Heat Oil: Heat canola oil in a large skillet over medium heat.
- Cook the Cakes: Place the potato cakes in the skillet, ensuring not to overcrowd. Cook for 3–4 minutes on each side, or until golden brown and crispy.
- Drain and Serve: Transfer the cooked cakes to a plate lined with paper towels to drain excess oil. Serve warm with sour cream or your favorite dipping sauce.
Notes
- To ensure the cakes don’t fall apart, make sure the mashed potatoes are firm and not overly soft.
- You can substitute cheddar cheese with mozzarella, Swiss, or Parmesan for different flavor profiles.
- Leftover sweet potatoes can be used as a delicious alternative to mashed potatoes.
- For a healthier option, bake the potato cakes at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: American