Mashed Potato Pancakes with Ham and Cheese are a savory side dish. Think mashed potatoes and use these in place of them for any dinner. On Sunday, I made BBQ ribs and served this as the side dish. Everyone went crazy about them. These are beautiful and make an elegant side dish to any meal. You can also eat them by themselves as a main dish. We did that too!
This is the second installment of my recipes using leftover mashed potatoes. Mashed Potato Pancakes with Ham and Cheese is another great way to use those leftovers. The potatoes add a different texture and taste and are so delicious! They are light and fluffy and have an amazing taste. The sour cream dollop on top adds the perfect touch.
How to Make Mashed Potato Pancakes with Ham and Cheese
1. If you do not have any mashed potatoes, make a batch of Can’t Put My Fork Down Mashed Potatoes. This recipe has cream cheese and butter in it. They are so tender and delicious. There is also garlic salt in this recipe which adds the perfect touch of flavor to these pancakes.
2. Put the mashed potatoes and eggs in a large bowl. Add the flour, chopped ham and grated cheese. Mix well. The dough will be thick. You can use an ice cream scoop and make patties or drop the dough straight into the hot pan and oil. You need about 1/2 cup of dough per pancake.
Mashed Potato Pancakes with Ham and Cheese are great by themselves or as a side.
3. Heat one tablespoon of vegetable oil in a frying pan. I was able to get four pancakes in the pan. Use the back of a spoon or a measuring cup that has been sprayed with vegetable spray, to smash the potato pancake down a little to make it thinner. You can use a single frying pan or you can make a lot more if you use a griddle.
4. Keep lifting up the corner of the pancake to see if it is cooked. First you want the bottom golden brown. Then once it is golden, flip it over and cook the other side cooked. These really need to stay on the heat to cook the raw flour inside. The pancakes can be turned several times. Turning the pancakes will not deflate them because there is no baking powder or baking soda.
5. Once the pancakes are done, place them on a serving dish. Put a small dollop of sour cream on each pancake and then garnish with chives, dried or fresh.
6. These pancakes are best eaten immediately. If you are serving with dinner, I suggest using several frying pans or a griddle to get all the pancakes cooked at once.
Mashed Potato Pancaked with Ham and Cheese
- 2 Cups Cold Can't Put My Fork Down Mashed Potatoes
- 2 Large Eggs
- 4 oz. Cheese, Finely grated
- 6 oz. Ham, chopped into small pieces
- 8 Tbsp. Flour
- 1/4 Cup Vegetable Oil, for frying
- 1/2 Cup Sour Cream
- 2 Tbsp. Chives, for garnish
- Put mashed potatoes, eggs, cheese, ham and flour in a large bowl.
- Mix well. The dough will be thick.
- Heat 1 tablespoon of oil in a dutch oven frying pan.
- Make four patties of mashed potato pancake dough, about 1/2 cup.
- Place in the heated frying pan. Use the back of a measuring cup sprayed with vegetable spray to flatten the pancakes.
- Cook until golden brown. Then flip to the other side.
- Keep flipping the potatoes until they are golden brown on both sides.
- Repeat steps 3 -7 until all dough is cooked.
- Serve with a dollop of sour cream on each pancake and sprinkle with chives to garnish.