Baked Ham Chive Mashed Potato Cakes Food

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BAKED HAM & CHIVE MASHED POTATO CAKES



Baked Ham & Chive Mashed Potato Cakes image

Mashed potatoes mixed with chopped ham and fresh chives are shaped into cakes and baked until golden brown and crisp.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield® Holiday 2015

Time 1h25m

Yield 8

Number Of Ingredients 10

3 pounds Yukon Gold potatoes
1 cup diced onion
8 tablespoons butter, softened, divided
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 eggs, lightly beaten
1 ½ cups Smithfield Ham slices, diced
¼ cup fresh chives, chopped
¾ cup bread crumbs
1 cup shredded Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 40.9 g, Cholesterol 88.9 mg, Fat 16.6 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 9.8 g, Sodium 736.7 mg, Sugar 1.6 g

BAKED MASHED POTATO CAKES RECIPE - (3.9/5)



Baked Mashed Potato Cakes Recipe - (3.9/5) image

Provided by Lsweetnell

Number Of Ingredients 9

1 3/4 lbs (800g) potatoes, peeled and rinsed (5-6 potatoes)
2 eggs
2 tablespoons onion, finely chopped
Salt and fresh cracked pepper
1 cup pancetta (or ham, bacon...), diced
2 tablespoons butter
1 tablespoon milk
2 tablespoons chives, chopped
4 tablespoons breadcrumbs

Steps:

  • 1. Cook potatoes in plenty of salted water until cooked through. Meanwhile gently fry onion until translucent and set aside. 2. In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives. Season with salt and pepper to taste. Adjust the texture with a bit of milk if necessary. 3. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper. 4. On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes-about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process. 5. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden and serve warm. Notes: You can add grated Parmesan cheese on top of the potato cakes.

CREAMY CHIVE POTATO CAKES



Creamy Chive Potato Cakes image

Here's the ultimate side dish- mashed and diced Yukon Gold potatoes, goat cheese and sour cream, shaped into cakes and baked until golden and crisp. Easy! Elegant served with beef tenderloin and haricots verts, with a fresh rosemary sprig garnish. From January 2000/ Ladie's Home Journal.

Provided by BecR2400

Categories     Potato

Time 1h52m

Yield 16 potato cakes, 16 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled
salt
4 ounces goat cheese, crumbled (such as Montrachet)
3 tablespoons snipped fresh chives
2 tablespoons butter, melted (or margarine)
2 tablespoons sour cream
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 teaspoons olive oil, divided

Steps:

  • Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
  • Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
  • Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
  • Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
  • Refrigerate 3 hours, until firm.
  • Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2 1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
  • Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of the potato cakes, 3 minutes per side, until deep golden. Repeat process 2 more times; cool. Transfer cakes to a jelly-roll pan. (Can be made ahead. Wrap jelly-roll pan and refrigerate up to 24 hours).
  • Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
  • NOTE: Prep time does not include chilling.
  • Makes 16 potato cakes.

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