Ham & Cheese Stuffed Potato Cake

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Absolutely! Here’s a complete, detailed recipe for a savory and satisfying Ham & Cheese Stuffed Potato Cake — a comfort food classic that’s perfect for brunch, lunch, or dinner.

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Ham & Cheese Stuffed Potato Cake Recipe

Introduction:

Golden and crispy on the outside, soft and cheesy on the inside — these Ham & Cheese Stuffed Potato Cakes are a delicious twist on mashed potatoes. They combine the heartiness of potatoes with the richness of melted cheese and smoky ham. Whether served as a snack, side dish, or main meal, they’re always a hit!

Origin:

Potato cakes have roots in European and Middle Eastern cuisines, where leftover mashed potatoes are turned into pan-fried patties. The stuffed version — filled with cheese, meats, or vegetables — gained popularity as a comfort food across the U.S., the U.K., and Eastern Europe. This ham-and-cheese variation draws inspiration from both Irish boxty and Eastern European draniki or kartoffelpuffer.

Ingredients (Makes 6–8 cakes):

For the Potato Cakes:

  • 3 cups mashed potatoes (cold or room temperature)
  • 1 large egg
  • ½ cup all-purpose flour (plus extra for dusting)
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

For the Filling:

  • ¾ cup diced ham (cooked)
  • ¾ cup shredded mozzarella or cheddar cheese

For Cooking:

  • 2–3 tablespoons vegetable oil or butter, for frying

Optional Ingredients:

  • 1 tablespoon chopped chives or green onions (in the dough or filling)
  • ¼ teaspoon smoked paprika (for added depth)
  • Substitute ham with cooked bacon, turkey, or sautéed mushrooms (for a vegetarian version)
  • Add a dollop of sour cream or Greek yogurt for serving

Instructions:

Step 1 – Prepare the Dough:

  1. In a large bowl, mix mashed potatoes with egg, flour, garlic powder, salt, and pepper.
  2. Stir until a soft, pliable dough forms. Add more flour if too sticky.

Step 2 – Shape and Fill:

  1. Divide the dough into 6–8 equal portions.
  2. Flatten one portion into a disc in your hand.
  3. Add about 1 tablespoon of ham and 1 tablespoon of cheese in the center.
  4. Fold edges over the filling, sealing to form a ball. Flatten gently into a patty.
  5. Repeat with remaining dough and filling.

Step 3 – Cook the Potato Cakes:

  1. Heat oil or butter in a non-stick skillet over medium heat.
  2. Dust each cake lightly with flour before placing in the skillet.
  3. Fry 3–4 minutes per side, or until golden brown and heated through.
  4. Transfer to a paper towel-lined plate to drain excess oil.

Tips for Success:

  • Use firm, chilled mashed potatoes for easier handling and shaping.
  • Don’t overfill — too much filling may cause the cakes to split while frying.
  • Lightly dust with flour to help them crisp up and not stick.
  • A non-stick pan makes flipping much easier!

Serving Recommendations:

  • Serve hot with:
    • Sour cream or Greek yogurt
    • Dijon mustard or hot sauce
    • A side of salad or sautéed greens
  • Perfect as a lunchbox addition or brunch centerpiece.

Nutrition (Per Potato Cake – Approximate):

  • Calories: 220
  • Protein: 9g
  • Fat: 10g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Sugar: 1g
  • Sodium: 420mg

Note: Values may vary based on cheese type, ham cut, and frying oil.

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