Cheddar Ham Potato Cakes. A leftover recipe winner! Leftover baked ham and mashed potatoes with cheddar cheese that’s great for dinner or for brunch with fried eggs.
We’ve routinely been making these Cheddar Ham Potato cakes for a while now, after a baked ham dinner. Since our recent Turkey Bacon Potato Cakes was such a success, I decided to share this similar simple idea as well.
I used to make them with grated cheddar in the potato mix but now I like finely diced cheddar for tiny pockets of melted cheese inside.
They couldn’t be simpler to put together and the idea can be quite versatile. You can have them for lunch or dinner, possibly with a side salad to complete the meal. Fro breakfast, I often have them with fried eggs on top.
I’ve recently thought of using them as the base for a a new Eggs Benedict version with poached eggs and Hollandaise sauce. I’m definitely keeping that in mind for my next big celebration occasion brunch.
A great baked ham!
If you’re looking for a great ham to provide excellent leftovers for this recipe, be sure to check out this incredibly popular recipe for Dijon & Brown Sugar Glazed Ham.
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Cheddar Ham Potato Cakes - a leftover recipe winner! Leftover baked ham and mashed potatoes with cheddar cheese that's great for dinner or for brunch with fried eggs.
- 1/2 cup diced onion
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups cold mashed potato
- 1 1/2 cups diced ham
- 1 cup grated cheddar cheese
- 2 tbsp canola oil
- 1/4 cup flour
- Boil potatoes until fork tender, mash them well without adding butter ofr cream. Allow to cool to room temperature or colder. Warm potatoes make the cakes more difficult to form.
- Sauté the garlic and onions in the olive oil, in a small pan over medium heat. Add to a bowl with all the potatoes, ham and cheese.
- Form onto 8 equal sized balls and then pat them to about 1 inch thickness.
- Dip the cakes in flour to coat them, then place them on a parchment paper covered plate or tray.
- Cover the bottom of a cast iron or non-stick frying pan with canola oil. Heat on medium for a few minutes before adding the cakes a few at a time. Don't crowd the pan or it will make it more difficult to keep the cakes intact.
- Let them brown very well on one side before gently flipping them over to brown for an equal amount of time on the other side. 4-5 minutes should do it but the browner the better and the easier they will be to flip.
- Transfer to a cookie sheet if making multiple batches and hold in a 200 degree F oven until all of the cakes are fried. Serve immediately.
Serving Size1 potato cake
Amount Per Serving Calories 293Total Fat 17gSaturated Fat 4gTrans Fat 1gUnsaturated Fat 11gCholesterol 31mgSodium 688mgCarbohydrates 23gFiber 2gSugar 3gProtein 12g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.