If you’re anything like me and adore crispy bites filled with comforting flavors, you’ll absolutely flip for this Ham and Cheese Potato Croquettes Recipe. These little golden pillows of joy combine creamy mashed potatoes, savory ham, and melty cheddar into a perfect snack or side that’s easy enough for a weeknight treat but fancy enough to impress company. Trust me, once you try these, you’ll want to keep a batch ready in your freezer for whenever those snack cravings hit!
Why You’ll Love This Recipe
- Simple and Quick: It only takes about 25 minutes from start to finish, perfect for busy days.
- Crispy on the Outside, Creamy on the Inside: The texture combo is seriously irresistible.
- Great Way to Use Leftovers: Leftover mashed potatoes and ham find new life in this recipe.
- Family Favorite: My whole crew always asks for second helpings!
Ingredients You’ll Need
The magic in this Ham and Cheese Potato Croquettes Recipe lies in the simple yet well-balanced ingredients. Using leftover mashed potatoes gives you that creamy base while ham and cheddar add a salty, rich punch. Plus, chives and garlic powder give just the right hint of aroma and flavor.
- Leftover mashed potatoes: Using leftovers works perfectly—just make sure they’re not too watery.
- Finely diced ham: Small dice ensures every bite is packed with meaty goodness.
- Shredded cheddar cheese: Sharp cheddar stands up well to frying and adds delicious meltiness.
- Thinly sliced chives: Adds a fresh, mild onion flavor without overpowering.
- Garlic powder: A pinch enhances the savory flavors without the risk of burning like fresh garlic.
- All-purpose flour: This helps bind everything together just right.
- Vegetable or canola oil: Neutral oils work best for frying without adding extra flavor.
Variations
I love how this Ham and Cheese Potato Croquettes Recipe lends itself to tweaks, making it easy to suit your tastes or whatever you have on hand in the fridge. Don’t hesitate to get creative!
- Swap the Cheese: I’ve tried mozzarella for a milder flavor and it still melts beautifully.
- Spicy Kick: Adding a little finely chopped jalapeño or a pinch of cayenne pepper gives an exciting heat.
- Vegetarian Version: Replace ham with sautéed mushrooms or caramelized onions for a tasty meatless twist.
- Herb Variations: Fresh parsley, thyme, or rosemary can bump up the flavor profile wonderfully.
How to Make Ham and Cheese Potato Croquettes Recipe
Step 1: Mix It All Up
Start by combining your leftover mashed potatoes, diced ham, shredded cheddar, garlic powder, chives, and half a cup of flour in a big bowl. Use a wooden spoon to stir it all together well. When I first tried this, I underestimated how fluffy the mixture would be and forgot the flour—lesson learned, it won’t hold shape without it! So don’t skip the flour here.
Step 2: Shape with Care
Lightly flour your hands to keep the mixture from sticking, then divide it into 16 small, flat disks about half an inch thick. I use a cookie scoop to get even-sized portions, which helps them cook evenly—plus, it speeds up the process!
Step 3: Heat the Oil Just Right
Heat half a cup of oil in a heavy-bottomed skillet—cast iron works best if you have it. Here’s a handy tip I discovered: sprinkle a few drops of water into the hot oil; if they quickly sizzle and dance, the oil’s ready for frying.
Step 4: Fry and Crisp
Fry your croquettes in batches so they don’t crowd the pan. Leave some space between them to ensure every side crisps up perfectly. Cook about 4 minutes per side until golden brown. Transfer them onto a paper towel-lined plate to drain excess oil. Watching these turn golden was one of the most rewarding moments in my kitchen!
Step 5: Cool and Serve
Let them cool for about 5 minutes—this helps the cheese settle inside so you don’t burn your mouth on molten cheddar, a mistake I once made and don’t recommend!
Pro Tips for Making Ham and Cheese Potato Croquettes Recipe
- Perfect Binding: If your croquettes aren’t holding together, add a touch more flour little by little—you want them crumbly yet firm enough to hold shape.
- Oil Temp Check: Use the water-drop sizzle test every batch; oil that’s too cool makes greasy croquettes, too hot burns them.
- Avoid Overcrowding: Crowding traps steam and leads to soggy bits, so give them room to breathe in the pan.
- Use Cast Iron if Possible: It distributes heat evenly, giving you that perfect golden crust.
How to Serve Ham and Cheese Potato Croquettes Recipe
Garnishes
I like to sprinkle extra fresh chives on top—adds color and a light oniony pop that brightens the richness. A dollop of sour cream or a drizzle of mustard works great too if you want a tangy sidekick for dipping.
Side Dishes
This recipe pairs beautifully with a crisp green salad or roasted veggies—something fresh to balance the crunchy, creamy croquettes. On lazy days, a bowl of tomato soup alongside makes for a cozy combo that my family goes crazy for.
Creative Ways to Present
For special occasions, I’ve stacked these croquettes on a platter with toothpicks, surrounding them with colorful dips—imagine a trio of garlic aioli, chipotle mayo, and herb yogurt. It turns this humble snack into an impressive appetizer spread that’s a crowd pleaser every time.
Make Ahead and Storage
Storing Leftovers
I store leftover croquettes in an airtight container in the fridge for up to 3 days. When I reheat, they sometimes lose a bit of their crispiness, so I like to pop them back in a hot skillet instead of the microwave for a few minutes to bring back that crunch.
Freezing
Freezing is a total game-changer. I flash freeze the shaped croquettes on a baking sheet first, then transfer them to a freezer bag. They’ll keep beautifully for up to 3 months. When you’re ready, just fry them straight from frozen—adding a minute or two to the cooking time works perfectly.
Reheating
To reheat, I recommend reheating in a skillet over medium heat with a splash of oil to restore crispness. Avoid the microwave if you want to keep that outside crunch—trust me, your taste buds will thank you!
FAQs
-
Can I use fresh mashed potatoes or do they need to be leftovers?
Fresh mashed potatoes work just fine as long as they aren’t too watery. If they seem loose, let them cool in the fridge to firm up a bit before mixing. This helps your croquettes hold together better during frying.
-
Can I bake these instead of frying?
Absolutely! For a lighter version, bake them at 400°F (200°C) on a greased or parchment-lined sheet for about 20 minutes, flipping halfway until crispy and golden. The texture will be slightly different but still delicious.
-
What type of ham works best for this recipe?
I recommend using cooked, smoked ham for its rich flavor, diced finely so it melds well with the potato and cheese. Leftover holiday ham or pre-packaged deli ham both work great.
-
How do I prevent the croquettes from falling apart?
Make sure your mixture is well combined and firm, adding a bit more flour if needed. Also, avoid flipping too often during frying—let them develop a firm crust before turning to keep them intact.
Final Thoughts
This Ham and Cheese Potato Croquettes Recipe has become one of my go-to comfort treats. I love how simple ingredients come together to make something that feels so special and indulgent. Whether you’re feeding your family on a busy night or prepping a festive party snack, these croquettes deliver every time. I’m excited for you to try them and see how they might just become your family’s new favorite too—enjoy every crispy, cheesy bite!
Print
Ham and Cheese Potato Croquettes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 croquettes (about 7 servings)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Deliciously crispy Ham and Cheese Potato Croquettes made from leftover mashed potatoes, diced ham, and shredded cheddar cheese. These golden, pan-fried bites are flavored with garlic powder and chives, perfect as a snack or appetizer that combines creamy interior with a crunchy exterior.
Ingredients
Potato Mixture
- 2 cups leftover mashed potatoes
- 1 cup finely diced ham
- 1 cup shredded cheddar cheese
- 2 tablespoons thinly sliced chives
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour plus more for your hands
For Frying
- ½ cup vegetable or canola oil
Instructions
- Combine Ingredients: In a large bowl, add the leftover mashed potatoes, diced ham, shredded cheddar cheese, garlic powder, sliced chives, and ½ cup of all-purpose flour. Mix everything thoroughly with a wooden spoon until the mixture is fully combined and holds together well.
- Shape Croquettes: Lightly flour your hands to prevent sticking. Divide the potato mixture into 16 small, flat disks, each about half an inch thick. Using a cookie scoop can help create even portions. Make sure the croquettes are uniform for even frying.
- Heat Oil: Pour the vegetable or canola oil into a heavy-bottomed skillet, preferably cast iron, and heat over medium heat. To check if the oil is ready, sprinkle a few drops of water; if they sizzle immediately, the oil is sufficiently hot for frying.
- Fry Croquettes: Carefully add the croquettes in batches to the hot oil, making sure not to overcrowd the pan to allow proper crisping. Fry each croquette for about 4 minutes per side or until a deep golden brown is achieved. Flip them gently once during cooking for even color and texture.
- Drain and Cool: Using a slotted spatula, transfer the cooked croquettes to a plate lined with paper towels to absorb excess oil. Let them cool for about 5 minutes before serving to ensure they firm up nicely and avoid burning your mouth.
Notes
- If the croquettes do not hold together well enough, add a little more flour to help bind the mixture.
- Adjust the amount of oil according to your skillet size. The croquettes should not be fully submerged; there should be enough oil to crisp all sides evenly.
- For best results, use a heavy-bottomed skillet like cast iron for consistent heat and crispiness.
Nutrition
- Serving Size: 2 croquettes
- Calories: 210
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 35 mg
