Ham and Cheese Potato Croquettes Recipe

If you’re looking for a cozy, comforting snack or appetizer that’s bursting with flavor, you’re going to love this Ham and Cheese Potato Croquettes Recipe. These crispy, golden bites filled with creamy mashed potatoes, savory ham, and melty cheddar cheese hit all the right spots every single time. I absolutely love how this recipe transforms simple leftovers into something spectacular, and you’ll find it’s surprisingly easy to pull together—even on a busy weeknight.

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Ingredients You’ll Need

All the ingredients here come together beautifully to create the perfect balance of creamy, savory, and crispy textures. I recommend using good-quality leftover mashed potatoes or homemade for the best croquettes. And don’t skimp on the cheese—I love sharp cheddar for that extra flavorful punch.

• Leftover Mashed Potatoes: Use creamy potatoes, not too dry or watery, for the best texture.
• Diced Ham: Finely diced works best so you get flavor in every bite; leftover ham or deli ham both work.
• Shredded Cheddar Cheese: Sharp cheddar adds a great tang and melts beautifully inside.
• Sliced Chives: These add a subtle oniony freshness that lifts the richness.
• Garlic Powder: Just a touch to enhance the savory notes without overpowering.
• All-Purpose Flour: Helps bind everything together—you may need a pinch more or less based on your potatoes.
• Vegetable or Canola Oil: For frying; these oils have a high smoke point and neutral flavor.

Variations

I love experimenting with this Ham and Cheese Potato Croquettes Recipe depending on what’s in my fridge. It’s so adaptable that you can truly make it your own with just a few tweaks.

• Vegetarian Version: Swap the ham for sautéed mushrooms or caramelized onions and maybe add some smoked paprika for depth—I tried this once and it was surprisingly indulgent.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne to the potato mix for a subtle heat that wakes up the flavors.
• Different Cheeses: Mozzarella for stretchiness, or Gruyère for nuttiness—play around with what melts well and pairs with your additions.
• Make Them Baked: If you want to cut down on oil, I’ve successfully baked these at 400°F until golden and crisp, though frying still delivers that unbeatable crunch.

How to Make Ham and Cheese Potato Croquettes Recipe

Step 1: Mix up your potato filling

Start by combining your mashed potatoes, diced ham, shredded cheddar, garlic powder, chives, and ½ cup of flour in a big bowl. Stir everything with a wooden spoon until the mixture is uniform. I’ve learned that this step is key—if the mixture feels too loose or sticky, a little extra flour (a tablespoon at a time) will help it hold together better.

Step 2: Shape your croquettes

Flour your hands lightly before portioning the potato mixture into small, flat disks about half an inch thick. A cookie scoop works wonders here to keep sizes even—I used to eyeball this and ended up with croquettes that cooked unevenly. Uniform shapes make for consistent frying and a better end result.

Step 3: Heat the oil

Preheat about ½ cup of vegetable or canola oil in a heavy-bottomed skillet—cast iron is ideal if you have one. You’ll want the oil medium-hot but not smoking. Here’s a quick test: sprinkle a few drops of water in the oil—if they sizzle right away, you’re good to go.

Step 4: Fry the croquettes

Fry the croquettes in batches, taking care not to overcrowd the pan—give them space so they crisp up all around. Cook for about 4 minutes per side, or until beautifully golden brown. Use a spatula to flip them gently, avoiding breakage. Once cooked, transfer to a plate lined with paper towels to drain excess oil.

Step 5: Cool and serve

Let the croquettes cool for about 5 minutes before diving in. This resting time helps firm them up and prevents burned tongues (don’t ask me how I learned). Then sit back and enjoy the magic of these crispy, cheesy wonders!

How to Serve Ham and Cheese Potato Croquettes Recipe

Garnishes

I like to sprinkle fresh chopped parsley or extra chives on top just before serving—it adds a pop of color and a fresh bite that balances the richness. A side of tangy sour cream or a simple garlic aioli works wonders as a dipping sauce for extra flavor.

Side Dishes

To keep things balanced, I often serve these croquettes with a crisp green salad or a bowl of roasted veggies. A fruity chutney or tangy mustard on the side can also complement the savory notes perfectly.

Creative Ways to Present

For parties, I’ve arranged these croquettes on a platter lined with lettuce leaves and added little toothpicks—makes for cute, easy bite-size snacks. They also make charming additions to brunch spreads or game day trays next to spicy dips and pickles.

Make Ahead and Storage

Storing Leftovers

I store leftover croquettes in an airtight container in the fridge for up to 3 days. Reheating in the oven or a toaster oven helps bring back their crispiness, which I appreciate much more than microwaving—they tend to get soggy otherwise.

Freezing

I freeze uncooked croquettes arranged on a baking sheet until solid, then transfer them to a freezer bag. When I want some later, I fry them right from frozen—just add a minute or two extra to the cooking time. This has saved me plenty of times for a quick snack!

Reheating

For reheating, a 350°F oven for about 10 minutes works great to warm through and keep the exterior crispy. I avoid the microwave for this recipe—it’s just not as appealing texture-wise.

FAQs

Final Thoughts

This Ham and Cheese Potato Croquettes Recipe holds a special place in my kitchen because it effortlessly turns simple ingredients into the kind of snack everyone asks for again and again. Whether you’re feeding a crowd or just want a little something indulgent after a long day, these croquettes deliver the perfect combination of creamy, cheesy, and crispy. Give them a try—you’ll soon see why my family can’t get enough!

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