Ham And Potato Pancakes

These Ham and Potato Pancakes are the ultimate comfort food breakfast, offering a perfect balance of crispy exterior and tender interior. The base of freshly grated potatoes provides a fluffy texture, while diced cooked ham adds a savory, salty depth that pairs beautifully with the earthiness of the spuds. Fresh parsley and chives brighten the flavor profile, cutting through the richness of the fried batter. Whether you are hosting a weekend brunch or need a satisfying weekday morning meal, these pancakes come together quickly. Serve them warm with a dollop of sour cream, a sprinkle of paprika, or your favorite jam for a sweet twist. They are incredibly versatile and always a crowd-pleaser.

Cooking Method: Frying

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 8

Calories: 57.8

Description

These Ham and Potato Pancakes are the ultimate comfort food breakfast, offering a perfect balance of crispy exterior and tender interior. The base of freshly grated potatoes provides a fluffy texture, while diced cooked ham adds a savory, salty depth that pairs beautifully with the earthiness of the spuds. Fresh parsley and chives brighten the flavor profile, cutting through the richness of the fried batter. Whether you are hosting a weekend brunch or need a satisfying weekday morning meal, these pancakes come together quickly. Serve them warm with a dollop of sour cream, a sprinkle of paprika, or your favorite jam for a sweet twist. They are incredibly versatile and always a crowd-pleaser.

Ingredients

3 lg Potatoes, peeled, grated,
1/4 cups Chopped fresh parlsey

Directions

1
Peel and grate the potatoes, then squeeze out excess moisture using a clean kitchen towel or cheesecloth until you have about 3 cups of drained potato.
2
In a medium mixing bowl, combine the drained potatoes, 1 beaten egg, 1 cup chopped cooked ham, 2 tablespoons all-purpose flour, 1/3 cup chopped chives, and 1/4 cup chopped fresh parsley.
3
Season the mixture generously with salt and freshly ground black pepper to taste.
4
Heat 3 tablespoons of vegetable oil in a large, heavy skillet over medium heat.
5
Scoop about 1/4 cup of the batter for each pancake and flatten slightly into the hot skillet.
6
Fry the pancakes in batches until the bottoms are golden brown and crispy, about 3 minutes per side. Add more oil to the pan between batches if necessary.
7
Transfer the cooked pancakes to a paper-towel-lined baking sheet to drain briefly before serving warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 57.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 12.8g5%
Dietary Fiber 1.7g7%
Sugars 0.6g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure potatoes are thoroughly dried after grating to achieve maximum crispiness. Excess moisture will cause steaming instead of frying.

Serve immediately for best texture. If reheating, use an oven or air fryer to restore crispiness rather than a microwave.

For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the batter.

Keywords: breakfast, ham, potato, pancakes, fritters, crispy, savory, brunch, potatoes, eggs, flour, chives, parsley, fried, morning, hearty, comfort food, skillet, golden brown

Read it online: https://www.chefs-mate.com/recipe/ham-and-potato-pancakes/