Baked Ham & Chive Mashed Potato Cakes
From tuilelaith 7 years agoIngredients
- 3 pounds Yukon Gold potatoes shopping list
- 1 cup diced onion shopping list
- 8 tablespoons butter, softened, divided shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 eggs, lightly beaten shopping list
- 1 1/2 cups Ham, diced shopping list
- 1/4 cup fresh chives, chopped shopping list
- 3/4 cup bread crumbs shopping list
- 1 cup shredded Parmesan cheese shopping list
How to make it
- Preheat oven to 400 degrees F.
- Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch.
- Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft.
- Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent.
- Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper.
- With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture.
- Fold in cooked onion, eggs, ham and chives.
- Line baking sheet with parchment or lightly grease.
- In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs.
- Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart.
- Bake for 20-30 minutes or until tops are golden brown and beginning to crisp.
- Top with Parmesan cheese and serve hot.
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