Ham and Cheese Mashed Potato Cakes
These potato cakes are so delicious, you will want to make mashed potatoes just to make them. Ham, cheese, and chives compliment the fluffy and creamy potatoes beautifully.
Why eat the same mashed potatoes for days after the holidays 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.
It’s is also a great way to use up leftover meat from the holiday 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.
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.
How to Make Mashed Potato Cakes
- 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 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. (Or you can drop the scoops into preheated pan and press gently with the spatula.)
- Add mashed potato patties to the pan and cook for about 5-7 minutes on each side, until golden brown.
Tips For The Best 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 and thin, you may need to add an extra tablespoon or two of flour to the mixture.
- Use an ice cream scoop to measure out the exact amount of the potato mixture so the 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.
- If your cakes are sticking to the pan, you may not have added enough oil. Add a couple of tablespoons more.
- Always preheat the pan first, then add oil, and then add the cakes. Make sure not to move or flip them too soon, just let them cook.
How To Make Mashed Potato Cakes Gluten Free?
- This recipe is very easy to make gluten free with just one substitution. Simply swap the all purpose flour with gluten free all purpose flour. Remaining ingredients should already be gluten free but you will want to double check the packaging just to make sure.
- You can also make this lactose free! When making mashed potatoes, use lactose free milk and plant-based butter. When it comes to cheese, make sure to use aged cheddar. Aged, harder cheeses are naturally lactose free and you can always check the packaging to make sure.
Freezing and Reheating Instructions
- 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 they 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.
- If you wish, you can store them portioned into several smaller freezer bags, instead of one large one. 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 easily 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.
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Ham and Cheese Mashed Potato Cakes Recipe
Ingredients
- 2 tbsp avocado or olive 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.
Video
Notes
- Gluten Free Notes: This recipe is very easy to make gluten free with just one substitution. Simply swap the all purpose flour with gluten free all purpose flour. Remaining ingredients should already be gluten free but you will want to double check the packaging just to make sure.
- Lactose Free Notes: When making mashed potatoes, use lactose free milk and plant-based butter. When it comes to cheese, make sure to use aged cheddar. Aged, harder cheeses are naturally lactose free and you can always check the packaging to make sure.
Nutrition
Some More Recipes To Try
Originally published on Will Cook For Smiles in April 2019.
Categories:
Dinner Recipes, Gluten Free Recipes, Holiday Leftover Recipes, Potatoes, Side Dishes, Snack Ideas,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Rude comment! Just click on Jump to Recipe….. WaaLaaa it is there!!!
I made these with leftover mashed potatoes and ham from Christmas dinner…
I did add bread crumbs after forming the patties for extra crunch. Delicious… however was TOO MUCH for just Hubby and I, so I froze the rest on a silicon sheet pan and will reheat them in the air fryer for breakfasts!
I am so glad you liked them, Mia! Let me know how they do being reheated in the air fryer.
Made these tonight. YUM!!!!!!
These were excellent. I did add more seasoning to suit our family taste and served with sour cream on the side.
Definitely will make again
So glad you liked them!
Absolutely loved the potato pancakes. Even my pickiest eater commented on how good they were. I definitely will make them again.
So glad you liked it!
These are delicious! The easiest, tastiest use of leftover Easter ham and mashed potatoes; definitely a regular in my house!
Thank you, Annette! Glad you like them! 🙂
Very good tater cakes even without the chives! First time I’ve had em this way!
I am so glad you liked them, Dan!
Seriously tasty, i added a touch of parmesan. Only complaint is seven *ucking photos to get to the recipe.
Hi James,
I am so glad you liked the recipe! In the future, you can skip the pictures by clicking “jump to recipe” under the name of the recipe at the top of the page 😉
Have tried these once & really liked them. Somehow ended up with a box of ” cheese instant potatoes”. Wondering what they’d be like as ham & potato cakes?? Any thoughts?
Hi Tillie,
It would depend on the consistency of the mashed potatoes from the box. If it comes out to thin, you would have to add extra flour, and that would make the texture different. So I would suggest adding whatever liquid you use to make them a little at a time because its easier to add then take away. I hope this helps, let me know how they turn out.
Loved it. This one is a keeper. Thanks for sharing your recipe. My whole family loved it.
Hi Letty,
I am so glad everyone loved it! Thank you for taking the time to let me know, I really appreciate it! 🙂
I love potato cakes and the ham and cheese makes them even better!
Thank you 🙂
Thanks, Karen! I’m really glad you enjoyed them!
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!
Thank you!