If you’re anything like me, you probably have leftover mashed potatoes sitting in your fridge, just waiting to be transformed into something delicious. That’s where this Ham and Cheese Potato Croquettes Recipe comes in! These crispy little bites are a game-changer—golden on the outside, creamy and cheesy on the inside, and packed with savory ham. Trust me, once you make these, they’ll disappear faster than you can say “second helping.” Let’s get cooking!
Why You’ll Love This Recipe
- Crispy Yet Creamy: The perfect contrast between the crunchy exterior and smooth cheesy inside is irresistible.
- Uses Leftovers Smartly: Turn your leftover mashed potatoes into a star appetizer or snack without any waste.
- Easy to Customize: You can swap the cheese or add herbs to suit your taste or what you have at hand.
- Family Favorite: Every time I make these, my family goes crazy, and I bet yours will too.
Ingredients You’ll Need
The magic of this Ham and Cheese Potato Croquettes Recipe is in the simple, everyday ingredients that come together to create something snack-worthy. The key is balancing flavors and textures — the creamy mashed potatoes form the base, while the ham and cheddar provide savory bursts in each bite.
- Leftover mashed potatoes: Using leftovers keeps the dish quick and adds a wonderfully creamy texture.
- Ham: I like finely diced ham for even distribution, but you could use deli ham or leftover roast ham.
- Cheddar cheese: Sharp cheddar melts beautifully and adds a punch of flavor.
- Chives: Thinly sliced, they give a fresh oniony kick.
- Garlic powder: Just a hint enhances the overall flavor without overpowering.
- All-purpose flour: This binds everything together and helps form the croquettes.
- Vegetable or canola oil: Perfect for frying to get that irresistible golden crust.
Variations
I love that this Ham and Cheese Potato Croquettes Recipe is so adaptable. Over time, I’ve tweaked it here and there to suit different moods or diets, and I encourage you to make it your own!
- Try different cheeses: Some days, swapping cheddar for mozzarella or pepper jack gives a fun twist—melty and gooey perfection.
- Add herbs: A touch of thyme or parsley can add wonderful freshness.
- Make it veggie-friendly: Omit the ham and toss in cooked mushrooms or spinach instead for a vegetarian version.
- Spice it up: A dash of smoked paprika or cayenne in the mix wakes things up beautifully.
How to Make Ham and Cheese Potato Croquettes Recipe
Step 1: Mix Your Ingredients Gently but Thoroughly
Start by combining your leftover mashed potatoes, diced ham, shredded cheddar, chives, garlic powder, and half a cup of flour in a large bowl. I like to use a wooden spoon to fold everything together; you want the ingredients evenly distributed but don’t overmix or your croquettes can become dense. If you find the mixture a bit too sticky, sprinkle a little more flour and mix again — this helps them hold their shape while frying.
Step 2: Shape Into Perfect Little Disks
Lightly flour your hands to prevent sticking and divide the mixture into about 16 small flat disks, roughly half an inch thick. I discovered using a cookie scoop to portion the croquettes makes the sizes consistent, so they cook evenly. Keeping them uniform in size is a small trick that saves you from uneven cooking later on.
Step 3: Heat Your Oil and Fry to Golden Perfection
Heat vegetable or canola oil in a heavy-bottomed skillet — I always go for my trusty cast iron for even heat distribution. To test if the oil’s hot enough, sprinkle a few drops of water in; if they sizzle immediately, you’re good to go. Fry your croquettes in batches; don’t overcrowd the pan or they’ll steam instead of crisping. Cook each side for about 4 minutes until that gorgeous golden-brown crust forms. Then transfer them to a paper towel-lined plate to drain excess oil.
Step 4: Let Them Rest Before Enjoying
After frying, let your croquettes cool for about 5 minutes. Patience here pays off because they finish setting up and won’t fall apart when you pick them up. Plus, you avoid burning your mouth! I love this part because it gives me a moment to prepare dipping sauces or garnishes.
Pro Tips for Making Ham and Cheese Potato Croquettes Recipe
- Perfect Portion Control: Using a cookie scoop ensures even sizes, so every croquette cooks perfectly with a consistent texture.
- Right Oil Temperature: If your croquettes soak up too much oil, your pan’s not hot enough—give it more time to heat.
- Flour Wisely: Adding just enough flour is key; too little and croquettes fall apart, too much and they become cakey.
- Don’t Crowd the Pan: Leaving space between croquettes around the skillet helps each side crisp up nicely without steaming.
How to Serve Ham and Cheese Potato Croquettes Recipe
Garnishes
I usually garnish these croquettes with a sprinkle of fresh chopped chives or parsley — it adds a lovely pop of color and freshness. Sometimes, I like to dab on a little garlic aioli or spicy mustard on the side to give it a zesty edge that complements the cheese and ham beautifully.
Side Dishes
These croquettes are fantastic alongside a simple green salad with a tangy vinaigrette or roasted vegetables for a balanced plate. For casual snacking, I like pairing them with homemade tomato salsa or even a creamy ranch dip — they really soak up those flavors well!
Creative Ways to Present
For parties or holiday gatherings, I’ve served these croquettes on a platter lined with lettuce leaves, garnished with edible flowers and tiny bowls of various dipping sauces like honey mustard or chipotle mayo. Another fun way is to skewer two or three croquettes with a toothpick for easy grab-and-go finger food — guests loved that at my last brunch!
Make Ahead and Storage
Storing Leftovers
I usually store leftover croquettes in an airtight container in the fridge for up to 3 days. To keep them crisp, I reheat them in the oven or a skillet rather than the microwave — this keeps that golden crust intact instead of making them soggy.
Freezing
Freezing works wonderfully with this recipe! After shaping the croquettes, place them on a baking sheet in a single layer and freeze until firm, then transfer to a freezer bag. When you want to enjoy them, cook straight from frozen—just add a couple of extra minutes to the frying time. It’s such a lifesaver for busy days.
Reheating
To reheat, I pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes or warm them gently in a skillet with a little oil. This way, the croquettes stay crispy and delicious, instead of going limp like they would in the microwave.
FAQs
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Can I use fresh potatoes instead of leftover mashed potatoes for this recipe?
Yes! You can boil and mash fresh potatoes, then let them cool completely before using in the recipe. Just make sure your mashed potatoes are fairly dry — too much moisture can make it harder for the croquettes to hold together.
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What type of cheese works best for Ham and Cheese Potato Croquettes?
Sharp cheddar is my personal favorite because it melts well and adds a nice flavor punch, but cheeses like mozzarella, gouda, or pepper jack also work great depending on your taste preference.
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How do I prevent croquettes from falling apart while frying?
Make sure to add enough flour to bind the mixture, and don’t overcrowd the pan when frying. Also, frying over medium heat ensures they cook evenly without burning or breaking apart.
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Can I bake these croquettes instead of frying?
You can bake them at 400°F (200°C) on a greased baking sheet for about 20-25 minutes, turning halfway through, but they won’t be quite as crispy as frying. For a healthier option, baking is a decent alternative.
Final Thoughts
This Ham and Cheese Potato Croquettes Recipe has become one of my all-time favorite ways to elevate leftovers into something truly special. I love how the crispy crust gives way to melty cheese and savory ham inside — it’s the comfort food knock-out that never fails to impress. Whether you’re serving them as a snack, appetizer, or side dish, you’ll enjoy how easy they are to whip up and the smiles that follow. Seriously, give this recipe a try; I’m pretty sure it’ll become a staple in your kitchen just like it is in mine.
Print
Ham and Cheese Potato Croquettes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 7 servings
- Category: Snack
- Method: Frying
- Cuisine: American
Description
These Ham and Cheese Potato Croquettes are a crispy and savory snack or side dish made from leftover mashed potatoes mixed with diced ham, shredded cheddar cheese, and chives. They are lightly coated in flour and fried to golden perfection, creating a deliciously crunchy exterior that hides a creamy, cheesy interior. Perfect for using leftovers and impressing guests with easy-to-make croquettes.
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 dusting hands
Frying
- ½ cup vegetable or canola oil for frying
Instructions
- Combine Ingredients: In a large bowl, add the mashed potatoes, finely diced ham, shredded cheddar cheese, garlic powder, sliced chives, and ½ cup of all-purpose flour. Stir thoroughly with a wooden spoon until the mixture is fully combined and holds together well.
- Form Croquettes: Lightly flour your hands to prevent sticking, then divide the potato mixture into 16 small, flat disks about half an inch thick. Using a cookie scoop helps to make even portions. The disks should be firm enough to hold their shape.
- Heat Oil: Pour vegetable or canola oil into a heavy-bottomed skillet—cast iron is recommended for even heat distribution. Heat the oil over medium heat. To check if the oil is ready, sprinkle a few drops of water in; if they sizzle, the oil is hot enough for frying.
- Fry Croquettes: Carefully place the croquettes into the hot oil in batches without overcrowding. Fry each side for about 4 minutes or until golden brown, flipping once to ensure even crispiness all around. Use a slotted spatula to turn them gently.
- Drain Excess Oil: Transfer the fried croquettes to a paper towel-lined plate to absorb any excess oil. This step will keep them crispy and less greasy.
- Cool and Serve: Allow the croquettes to cool for 5 minutes before serving to enhance their texture and prevent burns. Enjoy them as a snack or a savory side dish!
Notes
- Add a little more flour if the mixture isn’t holding together well enough when forming croquettes.
- Adjust the amount of oil based on your skillet size; the croquettes should not be fully submerged but should have enough oil to crisp all sides.
- Do not crowd the pan while frying to ensure even crisping and cooking.
Nutrition
- Serving Size: 1 serving (about 2 croquettes)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 30 mg
