If you’ve got some leftover mashed potatoes and a hankering for a comforting, crispy snack, you’re going to adore this Ham and Cheese Potato Croquettes Recipe. Trust me, these golden bites are fan-freaking-tastic—crispy on the outside, creamy and cheesy on the inside, with just the right salty punch from the ham. They’re perfect for an easy appetizer, a cozy snack, or even a fun side dish. Stick with me here, and I’ll walk you through everything you need to nail this recipe, from prep to frying tips.
Why You’ll Love This Recipe
- Super Simple: With just a handful of ingredients and easy steps, you’ll have these croquettes ready in no time.
- Perfectly Crispy: I love how the outside crisps up beautifully without absorbing too much oil—so satisfying!
- Great Use of Leftovers: It’s a clever way to breathe new life into your leftover mashed potatoes and ham.
- Family-Friendly: My family goes crazy for these, and they’re a hit with kids and grown-ups alike.
Ingredients You’ll Need
Each ingredient in this Ham and Cheese Potato Croquettes Recipe plays a crucial role in flavor and texture—you’ll notice how they all complement each other perfectly. Here’s a quick guide to choosing the best versions to get that amazing final bite!
- Mashed potatoes: Leftover mashed potatoes work best because they’re drier and won’t make the croquettes soggy.
- Ham: Finely diced ham adds a salty, meaty kick; I recommend using a quality deli ham or leftover cooked ham.
- Cheddar cheese: Sharp cheddar melts beautifully—feel free to swap for any melty cheese you love.
- Chives: Fresh, thinly sliced chives add a nice mild onion flavor without overpowering.
- Garlic powder: A subtle hint of garlic helps deepen the overall flavor.
- All-purpose flour: Used to bind the croquettes together, plus extra for dusting your hands.
- Vegetable or canola oil: Neutral oils work best for frying to get that perfect golden crust.
Variations
I love to tweak this Ham and Cheese Potato Croquettes Recipe depending on what I have on hand or the occasion. Don’t be afraid to make it your own — that’s part of the fun! Here are a few ideas I’ve tried and enjoyed over time.
- Swap the ham for bacon or pancetta: Adds a smokier, richer bite – my family adored the bacon version!
- Use different cheeses: Mozzarella for stretchiness or Gruyere for nuttiness changes things up nicely.
- Add herbs or spices: A pinch of smoked paprika or fresh parsley can bring in exciting new flavors.
- Make vegetarian: Replace ham with sautéed mushrooms or caramelized onions for a meat-free twist.
How to Make Ham and Cheese Potato Croquettes Recipe
Step 1: Mix the magic together
Start by combining your leftover mashed potatoes with finely diced ham, shredded cheddar cheese, garlic powder, chives, and ½ cup of flour in a large bowl. I like using a sturdy wooden spoon here — it helps you really get into the mix. You want everything evenly incorporated, but avoid overmixing or the mashed potatoes may turn gluey.
Step 2: Shape your croquettes just right
Lightly flour your hands to prevent sticking. Divide the mixture into 16 small, flat disks about half an inch thick. I discovered a cookie scoop is a game-changer here—it makes the portions perfectly even and keeps things tidy. If the mixture feels too sticky to handle, sprinkle a bit more flour until you can comfortably shape the disks.
Step 3: Fry to golden perfection
Heat your oil in a heavy-bottom skillet—cast iron is my go-to for the best heat retention and crisping. To test if your oil is hot enough, sprinkle a few drops of water in: if it sizzles immediately, you’re good to go. Fry the croquettes in batches, without crowding the pan, flipping just once after about 4 minutes when the bottom is gorgeously golden. This usually takes around 4 minutes per side. Transferring them to a paper towel-lined plate helps soak up excess oil and keeps them crispy.
Step 4: Let them rest and enjoy
Give your croquettes a 5-minute rest to cool down just a touch, so that cheesy interior doesn’t burn your mouth (been there!). Then dig in. These little nuggets are at their peak crispy-creamy state now, and I promise you’ll want seconds.
Pro Tips for Making Ham and Cheese Potato Croquettes Recipe
- Perfect Portioning: Using a cookie scoop means your croquettes cook evenly and look professional—no guesswork.
- Oil Temperature Check: Always test your oil heat with water drops before frying. It saves you from greasy, soggy croquettes.
- Don’t Overcrowd the Pan: Give your croquettes room to breathe so each side crisps up perfectly—crowding traps steam.
- Adjust Flour as Needed: If the mixture feels too loose, add a little more flour to help the croquettes hold their shape.
How to Serve Ham and Cheese Potato Croquettes Recipe
Garnishes
I usually sprinkle some extra fresh chives or finely chopped parsley on top for a fresh, colorful pop. A dollop of sour cream or a drizzle of garlic aioli also adds a creamy contrast that my guests rave about!
Side Dishes
These croquettes pair wonderfully with a crisp green salad or roasted veggies to balance out the richness. On occasion, I serve them alongside a simple tomato soup for a cozy combo that’s always a hit.
Creative Ways to Present
For parties, I like serving the croquettes on a wooden board with an assortment of dipping sauces—think honey mustard, spicy ketchup, and ranch. It makes the snack feel special and interactive. You can also pop them on skewers for cute finger foods at your next gathering!
Make Ahead and Storage
Storing Leftovers
I store any leftover croquettes in an airtight container in the fridge for up to 3 days. I’ve found that wrapping them individually in parchment before placing in the container helps prevent them from sticking together, especially if you plan to reheat them.
Freezing
Freezing works wonders here! I flash freeze the shaped croquettes on a baking sheet, then transfer them to a freezer bag. This way I can fry them straight from frozen – no thawing necessary – which makes weeknight snacks incredibly easy.
Reheating
To keep that perfect crispy texture, I reheat leftovers in a hot skillet with just a touch of oil or under a broiler for a couple of minutes. Microwaving just makes them soggy, so I’d avoid that if you can.
FAQs
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Can I use fresh mashed potatoes to make these croquettes?
You definitely can—but fresh mashed potatoes tend to be wetter, which may make shaping the croquettes harder. To fix this, try chilling the mashed potatoes well or adding a little more flour to firm up the mixture before shaping.
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What if I don’t have cheddar cheese?
Not a problem! Any good melting cheese like mozzarella, Monterey Jack, or Gruyere works great. Each brings its own character, so feel free to experiment.
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Can these croquettes be baked instead of fried?
Absolutely! For a lighter version, bake them on a lined baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and crisp. They won’t be quite as crispy as fried, but still delicious.
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How do I know when the oil is the right temperature for frying?
The easiest trick is sprinkling a few drops of water in the oil—if they sizzle and pop immediately, the oil’s ready. Using a thermometer is even better if you have one; aim for 350°F (175°C) for perfect frying.
Final Thoughts
Honestly, this Ham and Cheese Potato Croquettes Recipe feels like a warm hug on a plate. I love how it easily transforms simple leftovers into crispy, cheesy bites that delight everyone at the table. I’m so excited for you to try making them—once you do, they might just become your go-to comfort snack too. Don’t hesitate to play around with the flavors and serve them up with your favorite sides. Happy cooking, friend!
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
These Ham and Cheese Potato Croquettes are crispy, golden-fried bites filled with creamy mashed potatoes, savory ham, melted cheddar cheese, and fresh chives. Perfect as a snack or appetizer, they combine comforting flavors with a satisfying crunch, making good use of leftover mashed potatoes.
Ingredients
Croquettes
- 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 dusting
- 1/2 cup vegetable or canola oil for frying
Instructions
- Prepare the mixture: In a large bowl, combine the mashed potatoes, diced ham, shredded cheddar cheese, garlic powder, sliced chives, and 1/2 cup flour. Stir thoroughly with a wooden spoon until all ingredients are evenly distributed and the mixture holds together.
- Shape croquettes: Lightly flour your hands to prevent sticking, then divide the potato mixture into 16 equal portions. Shape each portion into a small flat disk about half an inch thick. Using a cookie scoop can help keep the sizes consistent.
- Heat oil: Heat the vegetable or canola oil in a heavy-bottomed skillet, preferably cast iron, over medium heat. To check if the oil is ready, sprinkle a few drops of water into the pan; if it sizzles immediately, the oil is hot enough for frying.
- Fry croquettes: Carefully add the croquettes to the hot oil in batches, making sure not to overcrowd the pan so each croquette can crisp evenly. Fry each side for about 4 minutes until golden brown and crispy. Flip once during cooking for even browning.
- Drain and cool: Transfer the fried croquettes to a plate lined with paper towels to absorb excess oil. Let them cool for about 5 minutes before serving to allow the filling to set and avoid burns.
Notes
- If the croquettes are not holding together well, add a little more flour to the mixture for better binding.
- Adjust the amount of oil so the croquettes are partially submerged to crisp evenly but not fully immersed.
- A cast iron skillet works best for even heat retention and crispy results.
- Use leftover mashed potatoes for best texture and flavor.
Nutrition
- Serving Size: 2 croquettes
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 25mg
