These Mashed Potato Patties are great for using up leftover potatoes and veggies. You can have them for breakfast, lunch or dinner!
These are quick to mix up if you have leftover mashed potatoes so they are great to make with your holiday leftovers.
And if you have leftover Easter ham or a smoked ham you are all set too!
The recipe makes 8 substantial patties. They keep well in the fridge and reheat nicely over gently heat without losing any taste or texture. I made a batch and had one with my morning eggs for a few days in a row.
They also travel well because they are so easy to mix up and sturdy when they are cooked. I have made them for cottage crowds with great success as well.
I have made suggestions in the Variations for adding jalapeno or chili flakes or oil to add a bit of heat.
The potato, egg and flour hold the patties together nicely so they don’t crumble when they are cooking.
You coud use up all kinds of leftover tidbits in these – a bit of corn (would be nice with jalapeno bits), onions, green peas.
This way you are getting your protein, starch and veggies all in one!
Mashed Potato Patties With Ham and Cheese
- 2 Tbsp vegetable oil plus more for frying
- 3 cups leftover mashed potatoes
- 3/4 cup ham 1/4" dice
- 3/4 cup grated cheese cheddar, mozzarella or any cheese that melts well
- 2 eggs
- 1/2 cup all purpose flour use gluten free flour for gluten free patties
- 1/2 tsp salt
- 1/2 tsp black pepper
- sour cream and chives for garnish optional
- Mix all ingredients together well. Use a 1/2 cup scoop to form patties.
- Heat oil in a frying pan over medium heat. Cook patties about 6 minutes per side until golden brown and cheese is melted.
- Serve with chopped chives and sour cream.
- If you like a bit of heat you can add some fresh jalapeno peppers chopped finely, a tsp of red pepper flakes or substitute 1-3 tsps of vegetable oil in the mixture for chili oil.
- A scoop of leftover green peas also goes well in these patties.