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Ham & Cheese Potato Cakes

My mum used make the most amazing potato cakes for tea whenever she had some potatoes left over. We all loved them. She used to make them into triangles and pan fry them in butter. I used eat them with nothing but a bit of ketchup and I loved every bite.

She inspired me to put them on many menus throughout my years as a professional chef. Plain ones wouldn’t do on a restaurant menu so I came up with many different ways to make them even more special.

The ones in the picture are just a serving suggestion, you can leave them plain and serve them with some ketchup or mayonnaise as mum used to. Or you can go all out and make them like I did in the picture.

Another way to serve them is with loads of spring onions and chopped parsley through the mix, then top with smoked salmon and basil scented creme fraiche. Or if you prefer a veggie option then mix roasted peppers through and top with spinach and a rich tomato sauce or jam.

This is the basic recipe, to make them like I did in the picture follow my Eggs Benedict recipe and replace the brioche with these potato cakes instead.




Allergens : Contains Gluten & Lactose

Rooster Potatoes – 8 good sized spuds

Boiled or Sliced ham – 250g

Grated cheddar cheese – 150g

Flour (any white) – 100 – 200g

Butter – 25g

Egg – 1

Milk – 50ml or so

Baby spinach leaves – 2 handfuls

Salt & white pepper to taste



Getting Ready…

You will need – 1 Non stick frying pan, 1 medium to large pot, 1 sharp knife, 1 peeler (optional), 1 round cutter or but them in triangles like my mum used to.


If using boiled ham then soak the ham in cold water for 1 hour before cooking to remove the additives.


Boil the ham for 20 minutes per 450g then remove from the water and allow to rest for 20 minutes or allow to cool completely.


Peel the spuds then cut so they are the same size and place in the pot, cover with cold water and place on the heat. Cover with a lid but leave a gap or they will boil over.


When they start to boil reduce the heat so they simmer. Cook until you can easily pierce them with a fork.


Drain the water from the pot then cover the spuds with a clean tea-towel to dry them out.


Mash the spuds then add the butter and milk, mix well then season with salt and white pepper to taste.


Chop the ham into small cubes then grate the cheese, add these with the spinach to the mash and mix really well.


The mix will be easier to work with if you allow it to cool.


Sprinkle half the flour on a clean worktop then add the mix, make a hole in the centre then add the egg and mix really well.


Add more flour little by little until the mix is almost dry. Be careful not to add too much or it will overpower the potato.


Shape this into a large round about 1 inch thick then use a clean pint glass or cutter to cut it into circles. When done, shape the mix again and cut more until you have used all the mix.


Set to one side and make the rest of the elements from the eggs benedict recipe if doing it like I did on the pictures.


Heat 3 tbsp of oil in a non stick pan then place as many potato cakes as will fit onto it. Cook for 2 minutes until golden brown on each side.


Serve plain, topped with creme fraiche with some chopped chive and garlic mixed through or make them like in the picture by following my eggs benedict recipe only change the brioche bun to these potato cakes. The link is in the intro above or use the search bar below.


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