These mashed potato cakes are so delicious, you will want to make mashed potatoes just to make the potato cakes. Potato cakes is by far the best way to use up leftover mashed potatoes and ham. Ham, cheese, and chives is a great flavor addition for these potato cakes and it’s easily made within 30 minutes. Cook mashed potato cakes in a non-stick pan with minimal oil to create a beautiful crunch on the outside while still soft and smooth on the inside.
Of course, you can’t make these potato cakes without some smooth and delicious mashed potatoes. You can use this recipe for Instant Pot Mashed Potatoes or make some amazing Mashed Potatoes on stove top.
MASHED POTATO CAKES
Why eat the same boring mashed potatoes for days after the holiday when you can make some amazing mashed potato cakes? This truly is the best way to use up leftover mashed potatoes and takes so little time and effort.
Potato cakes is also a great way to use up leftover meat from the holidays dinner. My absolute favorite combination with mashed potatoes is ham, especially if it was glazed ham. Some of the sweetness from glazed and baked ham transfers into the mashed potato cakes and adds a pleasant touch of sweetness.
You can just as easily use leftover turkey or chicken in the mashed potato cakes. Although, the flavor combination doesn’t compare because chicken and turkey has a lot less flavor than ham.
Finishing the cakes off with a whole bunch of shredded cheese is just the right touch. Gooey, melted sharp cheese is just the perfect addition to mashed potatoes and ham. You can use pre-shredded cheese or get a block and shred it yourself. Block cheese will offer more flavor options than pre-shredded.
TIPS FOR MAKING MASHED POTATO CAKES
Most important thing to remember is taste, taste, taste. Taste the mashed potatoes and then taste the potato cakes mixture. Since you’re combining already made mashed potatoes and ham, make sure to taste everything before adding more salt.
Mashed potatoes may vary in density so if the potatoes are very soft, you may need to add an extra tablespoon or two of flour to the potato cakes mixture.
Use an ice cream scoop to measure out the exact amount of mashed potato mixture so the potato cakes will all be the same size.
I highly recommend using non-stick pan so that the soft potato cakes don’t get stuck onto the pan. It will also dramatically reduce the amount of oil needed to cook them.
These mashed potato cakes are very easy to make gluten free. Simply substitute flour with gluten free all purpose flour.
WHAT TO SERVE WITH MASHED POTATO CAKES
These mashed potato cakes will be great for any time of the day. Eat them for lunch, dinner, snack, and even breakfast.
Serve them with some vegetables or a salad on a side for a simple lunch and dinner.
To top off mashed potato cakes, you can use sour cream or leftover gravy.
HOW TO FREEZE MASHED POTATO CAKES
To freeze mashed potato cakes, cool them first to room temperature. Cover a cutting board with parchment paper and lay potato cakes on top in one layer. Freeze for about 2 hours. (Set a timer so you don’t forget.)
Once potato cakes are frozen, transfer them into a large zip-lock freezer bag. Get all the air out of the bag and seal.
Label the bag and freeze for up to 3 months.
Potato cakes can also be portioned into several smaller freezer bags. Portioning them will make it easier to pull and defrost one serving at a time.
To thaw frozen potato cakes, pull the bag out of the freezer into the refrigerator and slaw-thaw overnight.
To reheat them, you can simply place them on a plate and reheat in the microwave, covered with the plate cover.
For the best result, you will want to recreate a little crunch on the outside. Reheat them in the cooking pan over medium-low heat. Use non-stick pan that way no additional oil will be needed.
SOME MORE RECIPES TO TRY
Cheese and Ham Breakfast Muffins
Leftover Turkey Tortellini Soup
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Ham and Cheese Mashed Potato Cakes
Ingredients
- 2 tbsp canola oil for cooking
- 3 cups mashed potatoes
- 3/4 cup finely diced ham
- 3/4 cup shredded cheddar cheese
- 1/4 cup minced chives
- 2 eggs
- 1/2 cup all purpose flour (can substitute gluten free all purpose flour)
- salt
- fresh cracked black pepper
Instructions
- Combine all ingredients in a large mixing bowl and mix everything together very well, until evenly incorporated.
- Preheat a large, non-stick pan over medium heat and add a couple tablespoons of canola oil.
- Use an ice cream scoop to scoop out the exact amount of mashed potato mixture so the potato cakes will all be the same size. Grease your hands with a little oil so you can easily shape the potato cakes.
- Scoop out some mashed potato mixture and form mashed potato patties with your hands.
- Add mashed potato patties to the pan and cook for about 5-7 minutes on each side, until golden brown.
Notes
Nutrition
DR says
I’ll try and bang some of these out, substituting cauliflower for the potatoes and almond flour for the all-purpose. These look so yummy.
I really enjoy your blog!
LyubaB says
Thank you!
Karen says
I love potato cakes and the ham and cheese makes them even better!
Thank you 🙂
LyubaB says
Thanks, Karen! I’m really glad you enjoyed them!