Ham And Potato Cakes
Golden brown ham and potato cakes with fresh parsley and onion, perfect for a hearty breakfast or brunch. Crispy on the outside, tender inside, appealing to all.
Ingredients
Instructions
- Combine mashed potatoes, cooked ham, minced onion, beaten egg, snipped parsley, and marjoram in a bowl; mix well.
- Shape the mixture into 4 to 6 cakes.
- Roll each cake in cracker crumbs until evenly coated.
- Melt butter in a frying pan over medium heat.
- Brown the cakes in the melted butter until golden and heated through.
- Serve hot, optionally with scrambled eggs.
Tips & Substitutions
For a twist, add grated cheese or chopped vegetables like bell peppers or zucchini to the potato mixture. If you prefer a gluten-free option, substitute cracker crumbs with crushed gluten-free crackers or almond flour. Ensure the mashed potatoes are well-seasoned, as they form the base of the flavor. For a crispier texture, increase the amount of cracker crumbs for coating.
Serving Suggestions
Serve the ham and potato cakes hot, alongside scrambled eggs for a hearty breakfast or brunch option. These cakes also pair beautifully with a side salad or steamed vegetables for a light lunch. For a delightful twist, consider serving them with a dollop of sour cream or a homemade dipping sauce.
Storage & Reheating
Store leftover ham and potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 5 minutes on each side until heated through and crispy. Alternatively, you can bake them in an oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ham And Potato Cakes contains roughly 1760 calories, with 26g protein, 226g carbohydrates, and 90g fat. It is an excellent source of iron (222% of the Daily Value), calcium (116% of the Daily Value), and dietary fiber (115% of the Daily Value). Note that it is relatively high in sodium, at 488mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze ham and potato cakes?
Yes, you can freeze these cakes. After cooking, allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container or freezer bag and store for up to 2 months. Reheat straight from the freezer in a skillet or oven.
What type of potatoes work best for this recipe?
For the best texture, use starchy potatoes like Russets or Yukon Golds which yield fluffier mashed potatoes. Avoid waxy potatoes as they can make the cakes dense. Ensure your mashed potatoes are well-seasoned to enhance the flavor of the cakes.
Can I make these cakes ahead of time?
Absolutely! You can prepare the mixture and shape the cakes in advance. Refrigerate them for up to 24 hours before cooking. Just remember to coat them in cracker crumbs right before frying for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).