Crispy Mashed Potato Cakes with Serrano Ham and Gruyere
One of the hardest jobs as a chef or as a mom for that matter, is coming up with leftovers ideas. By the end of the week, I am bombarded with leftover veggies, meats and potatoes. And it is my job as the economical wife and frugal chef to come up with a solution for them.
On a recent Sunday, I woke up to a fridge full of leftovers. We had a party at the house the night before and I was knee deep in left over deli meats and cheeses from the cheese board, a small container of some bbq brisket, some pulled pork and some of my mashed potatoes I had whipped up last minute.
Knowing that the hubs would be in dire need of some filling food to cure his undoubtful hangover, I got busy turning my leftovers into an awesome breakfast.
These mashed potato cakes have become a favorite for the hubs and the munchkin!
First, combine the leftover mashed potatoes with any other ingredients you like in there. This time around I had Serrano ham, Gruyere cheese and some scallions, which just so happen to be my favorite in mashed potatoes. I also added an egg in to help in bind.
Mix that all together really well until everything is nicely combined. Place int the fridge for 30 minutes so that the mixture comes together. If the mixture is too loose, add some flour in to bind it a bit.
Set up three containers. I like to use tupperware flat rectangular containers, but whatever floats your boat.
Fill one up with flour, the other with eggs and the third with panko breadcrumbs. Season flour and breadcrumbs with salt, pepper and garlic powder. Mix to combine.
Remove mashed potato mixture from the fridge and form a patty with your hands about 4-5 inches in diameter. Dip into the flour first, making sure both sides are nicely covered. Next, dip into the egg wash covering both sides evenly and finally dip into the breadcrumbs, pressing down firmly on each to make sure it gets covered.
Fry these little beauties in a pre-heated pan with 1 tablespoon of olive oil and a tablespoon of butter. Fry on medium heat until golden brown on each side, about 5 minutes per side. Serve immediately.
You can also make this in a 450-degree oven. Make sure to oil the bottom of the pan and to spray the tops of these babies with spray oil so they get nice and golden brown.
***Make ahead tip: You can lay them flat into a tupperware container or a sheetpan and freeze. Later you can just warm them up in a 450-degree oven until cooked through.
PrintCrispy Mashed Potato Cakes with Serrano Ham and Gruyere
Ingredients
- 3 Cups of Creamy [Dreamy Mashed Potatoes https://girlandthekitchen.com/cream-dreamy-mashers/]
- 3 eggs
- 2 oz diced Serrano or prosciutto ham
- 2 oz Gruyere cheese
- 2 scallions (sliced thinly reserve about a tablespoon of the green part for garnish)
- 1 cup flour
- 1 cup bread crumbs
- 2 tablespoons chopped parsley
Instructions
- Combine the leftover mashed potatoes with any other ingredients you like in there. This time around I had Serrano ham, Gruyere cheese and some scallions, which just so happen to be my favorite in mashed potatoes. I also added 1 egg in to help them bind.
- Mix that all together really well until everything is nicely combined.
- Place into the fridge for 30 minutes so that the mixture comes together. If the mixture is too loose, add some flour in to bind it a bit.
- Set up three containers. I like to use tupperware flat rectangular containers, but whatever floats your boat.
- Fill one up with flour, the other with the 2 remaining eggs and the third with panko breadcrumbs.
- Season flour and breadcrumbs with salt, pepper and garlic powder. Add parsley to breadcrumbs. Mix to combine.
- Remove mashed potato mixture from the fridge and form a patty with your hands about 4-5 inches in diameter.
- Dip into the flour first, making sure both sides are nicely covered.
- Next, dip into the egg wash covering both sides evenly.
- Finally dip into the breadcrumbs, pressing down firmly on each to make sure it gets covered.
- Fry these little beauties in a pre-heated pan with 1 tablespoon of olive oil and a tablespoon of butter. Fry on medium heat until golden brown on each side, about 5 minutes per side. Serve immediately.
- You can also make this in a 450-degree oven. Make sure to oil the bottom of the pan and to spray the tops of these babies with spray oil so they get nice and golden brown.
These sound amazing! I love pretty much anything with potatoes, and love that so many flavors compliment them well. I must try these soon.
I love potatoes too 🙂 they are my fave!!!
Those look amazing…I love potato pancakes!!
Michelle these are more of a potatoes croquette… But delish none the less!!!
These look delicious and I love anything with potato! Thanks for sharing at The Wednesday Roundup!
Thanks Angela!!! I look forward to sharing in the weeks ahead 😉
Yummy Mila, what a good way to turn leftovers into a stunning recipe. I am all too familiar with my job as “economical wife” as well. Love your blog!
Aww thank you Ai 🙂 happy to see you here 🙂
Okay, these look absolutely delicious!!! Thank you for sharing this recipe! (I’m gonna try it with gluten-free flour and see how it turns out!) (Visting from #foodiefridays)
Awww thank you!!! Glad you stopped by!!! They are really great to use with leftover mashed potatoes!
These look crazy good! I need to make! #FoodieFridays
Thank you! These are great for those leftover mashers that we get after parties 🙂