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Ingredients

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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