If you’re looking for a snack or side dish that’s crispy on the outside, creamy and cheesy inside, and totally satisfying, you’ve got to try my Ham and Cheese Potato Croquettes Recipe. I absolutely love how these turn out every time — golden, crunchy little pillows loaded with savory ham and melty cheddar. When I first tried making croquettes, I used leftover mashed potatoes, and let me tell you, it was a total game-changer! Stick with me, and I’ll walk you through how to make these perfection bites that your family will go crazy for.
Why You’ll Love This Recipe
- Uses Leftover Mashed Potatoes: A delicious way to transform leftovers into something fresh and exciting.
- Easy and Quick to Make: Just mix, shape, and fry—perfect for busy weeknights or unexpected guests.
- Customizable Flavors: The ham, cheese, and chives combo can be swapped out to match whatever you have on hand.
- Crispy Outside, Melty Inside: When done right, these croquettes are the perfect comfort food bite.
Ingredients You’ll Need
I love that this Ham and Cheese Potato Croquettes Recipe only calls for a handful of simple ingredients, most likely already in your kitchen. They work so well together—creamy potatoes, savory ham, sharp cheddar, and a hint of garlic and chives for brightness.
- Mashed Potatoes: Leftovers work best here since they’re already seasoned and cooled.
- Ham: Finely diced, it adds a smoky, meaty bite. Use cooked or leftover ham, or even diced ham steak.
- Cheddar Cheese: Sharp cheddar melts beautifully inside and adds great flavor.
- Chives: Thinly sliced for a fresh, mild onion taste that balances the richness.
- Garlic Powder: Just a touch to add savory depth.
- All-Purpose Flour: Helps bind everything together and gives a light coating.
- Vegetable or Canola Oil: For frying — these oils have a neutral flavor and high smoke point perfect for crisping croquettes.
Variations
I love mixing things up with this Ham and Cheese Potato Croquettes Recipe depending on what I have available or whom I’m feeding. It’s super flexible, so don’t hesitate to personalize!
- Variation: Swap ham for cooked bacon or shredded rotisserie chicken for a different protein boost—I tried bacon once, and my husband swore it was even better.
- Variation: Use different cheeses like mozzarella or pepper jack for a mild or spicy twist.
- Variation: For a vegetarian version, skip the ham and add finely diced mushrooms or sautéed spinach.
- Variation: Add a bit of smoked paprika or cayenne pepper for a subtle smoky heat if you like a little kick.
How to Make Ham and Cheese Potato Croquettes Recipe
Step 1: Mix the Ingredients Into a Sticky, Flavorful Dough
Start by combining your leftover mashed potatoes, diced ham, shredded cheddar, sliced chives, garlic powder, and about half a cup of flour in a large bowl. I usually use a wooden spoon to mix everything until just combined – you want it sticky enough to hold its shape but not too dense. If the mixture feels too soft or watery, sprinkle a little extra flour, but be careful not to add too much or your croquettes will get dry.
Step 2: Shape the Croquettes into Even Little Discs
Lightly flour your hands—and trust me, this little step stops all that potato sticking to your fingers! Divide the mixture into around 16 small, flat discs about half an inch thick. I like to use a cookie scoop to get even portions, but you can just eyeball it, too. The key is consistency so they cook evenly and look beautiful on the plate.
Step 3: Heat the Oil and Fry to Golden Perfection
Heat your oil in a heavy bottomed skillet, ideally cast iron if you have one—it holds heat beautifully and crisps up the croquettes perfectly. To test if your oil’s hot enough, sprinkle a few drops of water in; if it sizzles right away, you’re good to go! Fry the croquettes in batches, flipping once, for about 4 minutes per side or until golden and crispy. Don’t crowd the pan—that’s a rookie mistake I made early on! Give them some breathing room so all sides get nice and crunchy.
Step 4: Drain and Cool Slightly Before Serving
Once cooked, transfer croquettes to a paper towel lined plate to drain excess oil. Let them cool for about 5 minutes so the insides set up and you don’t burn your mouth. They’re best enjoyed warm, just out of the pan.
Pro Tips for Making Ham and Cheese Potato Croquettes Recipe
- Use Cold Leftover Potatoes: Fresh mashed potatoes can be too soft and sticky; cold leftovers hold together better in the pan.
- Don’t Skip the Flour on Your Hands: It makes shaping these croquettes way less messy and saves you from cleaning sticky potatoes off your skin.
- Test Oil Temperature Regularly: Oil that’s too cool will soak into croquettes, making them greasy instead of crispy.
- Avoid Overcrowding the Pan: Cooking in batches ensures even browning and crispiness all around.
How to Serve Ham and Cheese Potato Croquettes Recipe
Garnishes
I love topping these croquettes with a sprinkle of extra fresh chives or finely chopped parsley to brighten up the plate. A dollop of sour cream or a drizzle of honey mustard also works wonders for dipping and adds a tangy kick.
Side Dishes
These croquettes pair beautifully with a crisp green salad, roasted veggies, or even a simple slaw for some crunch contrast. I often serve them alongside baked beans or steamed asparagus for a balanced meal.
Creative Ways to Present
For parties or special occasions, I like arranging these croquettes on a platter with colorful dipping sauces—like spicy aioli, ranch, or chutney—on the side. You can also skewer smaller croquettes on toothpicks for easy finger food that looks impressive!
Make Ahead and Storage
Storing Leftovers
I usually store leftover croquettes in an airtight container in the fridge for up to 3 days. They do lose a bit of their crispiness, but a quick reheat brings them back nicely.
Freezing
This Ham and Cheese Potato Croquettes Recipe freezes incredibly well! I flash freeze individual croquettes on a baking sheet, then transfer them to a freezer-safe bag. When you’re ready, just fry them straight from the freezer—it adds a minute or two to cooking but keeps the texture perfect.
Reheating
To reheat leftover or frozen croquettes, I recommend heating them in a skillet over medium heat to revive that crispy crust. The microwave can make them soggy, so avoid that if you want the best texture.
FAQs
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Can I make these croquettes without ham?
Absolutely! You can skip the ham or replace it with veggies like mushrooms, spinach, or even cooked bacon pieces. They’ll still be delicious—the potato and cheese base is really the star.
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What’s the best way to get croquettes crispy without deep frying?
If you prefer a lighter option, pan-fry in a shallow layer of oil or bake in a hot oven on a greased sheet until golden. Just know the crunch might not be as intense as frying, but still tasty!
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How can I prevent my croquettes from falling apart?
Make sure your mashed potatoes aren’t too watery, add enough flour, and avoid overcrowding the pan during frying. Also, chilling the shaped croquettes for 15-20 minutes before frying helps them hold their shape.
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Can I prepare these ahead of time?
You can shape the croquettes and refrigerate them a few hours before frying, or freeze them for longer storage. Just bring frozen croquettes straight to the pan for cooking.
Final Thoughts
This Ham and Cheese Potato Croquettes Recipe has become one of those cozy kitchen standbys for me. It’s comforting, uses what you already have, and delivers on flavor every single time. If you’ve ever struggled with leftover mashed potatoes or want a fun appetizer everyone will ask for again, give these a try. I promise—you’re going to love how simple, delicious, and downright addictive these little croquettes are. Grab your skillet and let’s get cooking!
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 crispy, golden-fried bites filled with creamy mashed potatoes, savory ham, and melted cheddar cheese. Perfect as a comforting appetizer or a hearty snack, they combine simple ingredients into a delicious treat with a satisfying crunch and cheesy center.
Ingredients
Main Ingredients
- 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 your hands
For Frying
- ½ cup vegetable or canola oil
Instructions
- Combine Ingredients: In a large bowl, add the mashed potatoes, finely diced ham, shredded cheddar cheese, garlic powder, sliced chives, and ½ cup flour. Stir together with a wooden spoon until all ingredients are evenly combined to form a cohesive mixture.
- Shape Croquettes: Lightly flour your hands to prevent sticking. Divide the potato mixture into 16 small flat disks, each about half an inch thick. For uniform portions, use a cookie scoop if available.
- Heat Oil: Pour vegetable or canola oil into a heavy-bottomed skillet, such as cast iron, and heat over medium heat. Test if the oil is hot enough by sprinkling a few drops of water; if they sizzle, the oil is ready for frying.
- Fry Croquettes: Fry the croquettes in batches in the hot oil, being careful not to overcrowd the pan. Cook each side for approximately 4 minutes or until golden and crispy. Flip them once during cooking to ensure even browning.
- Drain and Cool: Transfer the fried croquettes to a paper towel–lined plate to absorb excess oil. Allow them to cool for about 5 minutes before serving to let them firm up slightly and avoid burns.
Notes
- If the mixture is too loose and croquettes don’t hold together well, add a little more flour to help bind them.
- Adjust the amount of oil based on your pan size; the croquettes should not be fully submerged but there should be enough oil to crisp all sides evenly.
- Use a heavy-bottomed skillet, preferably cast iron, for better heat retention and even frying.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
Nutrition
- Serving Size: 1 croquette (approximate)
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
