Ham and Cheese Potato Cakes
Yield: 4-6 servings
Cook Time: 5-10 minutes
Tips: May also be made as a main or side course simply by forming into 4-6 larger-sized cakes. To prepare as a vegetarian dish, simply omit the ham. Minced or finely-diced green onions and/or a dash of cayenne pepper can also be added for additional flavor and texture, if desired.
Ingredients
- 2 cups mashed potatoes (about 1 1/4 lbs. potatoes)
- 1 egg, beaten
- 1/2 cup ground cooked ham
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon prepared mustard
- salt and pepper to taste
- dash of cayenne pepper (optional)
- 1-2 tablespoons minced green onion (optional)
- about 1/3 cup oil (or more as needed for frying)
Directions
Wash potatoes, leaving skins on. Fill a large
pot with enough water to cover potatoes. Bring water to a boil and carefully immerse potatoes into water (with skins still on). Boil potatoes over medium-high heat for about 25-35 minutes, or until a fork inserts easily into the center of one of the larger potatoes.
When potatoes are ready, drain in a collander and allow to cool for 3-5 minutes. Remove skins from potatoes, then transfer potatoes to a cutting board and cut into large chunks. Place cut
When potatoes are ready, drain in a collander and allow to cool for 3-5 minutes. Remove skins from potatoes, then transfer potatoes to a cutting board and cut into large chunks. Place cut
potatoes in a large bowl (or electric mixer bowl). Using a handheld mixer or
an electric mixer, beat potatoes until smooth and mashed.
Add to the bowl of potatoes egg, ham, cheese, mustard, salt and pepper to taste (and cayenne pepper and green onions, if using) and manually blend until well-combined. Form mixture into 1 1/4 to 1 1/2-inch balls, then flatten into 1/2-inch-thick cakes. Place potato cakes on a plate or baking sheet near cooking area.
Heat oil in a large skillet (preferably non-stick) and gently place cakes into oil. Fry until golden brown, then turn and fry other side until golden brown (about 1-2 minutes per side). Adjust heat as necessary if potatoes are cooking too quickly or too slowly. Carefully remove potato cakes and transfer to a plate covered with a few paper towels (to drain). Serve alone or with dip (see recipe description for dip ideas).
Add to the bowl of potatoes egg, ham, cheese, mustard, salt and pepper to taste (and cayenne pepper and green onions, if using) and manually blend until well-combined. Form mixture into 1 1/4 to 1 1/2-inch balls, then flatten into 1/2-inch-thick cakes. Place potato cakes on a plate or baking sheet near cooking area.
Heat oil in a large skillet (preferably non-stick) and gently place cakes into oil. Fry until golden brown, then turn and fry other side until golden brown (about 1-2 minutes per side). Adjust heat as necessary if potatoes are cooking too quickly or too slowly. Carefully remove potato cakes and transfer to a plate covered with a few paper towels (to drain). Serve alone or with dip (see recipe description for dip ideas).