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.
Like this Cheddar Ham Potato Cakes recipe?
You’ll find many more like it in our extensive Side Dishes Category…. and plenty of other ideas in our Breakfast & Brunch Category.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram Instagram.
- 1/2 cup diced onion
- 2 cloves garlic
- 2 tbsp olive oil
- salt an pepper to season
- 4 cups cold mashed potato
- 1 1/2 cups diced ham 1/2 to 3/4 inch dice
- 1 cup cheddar cheese diced to about 1/4 inch
- canola oil for frying
- cup flour for rolling cakes. About 3/4
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.