These ham and potato cakes with spring onion and Dijon mustard are made with panko breadcrumbs to give a better crunch. A delicious way to use up leftover Christmas ham and mashed potatoes.
I actually ran the ham and the green onions together through my food processor to get the fine consistancy that I was looking for. I actually fried these in my cast iron skillet in a mixture of EVOO and butter. I did not try these myself but my husband and kids thought they were MONEY. NO leftovers. I think these would be excellent for breakfast as a substitute for hashbrowns with a side of sunny side up eggs and bacon. This recipe is SUCH a keeper--thumbs up from my family. - 08 Apr 2012 (Review from Allrecipes US | Canada)
oh my goodness, avon! these are DELICIOUS! i made them tonite for a snack. we didn't really have dinner. i had to stop myself after the fourth one, cuz someone else may want some! LOL. i had two cups of mashed taters, so i used them up. i did however forget to add the dill. i have no explanation, so i look at it this way...another layer of flavour to look forward to the next time. there will absolutely be a next time. oh, i opted not to fry and baked them at 375 deg for 45 min. turning them halfway. nice and crisp on the outside. YUM! thanks for sharing with us Avon okay....update. i was very fortunate to have one leftover. i had it for breakfast the next morning with a fried over easy egg draped over top. it was amazing. you have no idea. you must try this!!!!! - 07 Apr 2012 (Review from Allrecipes US | Canada)
I thought these were 'good' but not 5 star. I think I would have liked them better if they had more ham, less potatoes, but I would make them again as a side dish for breakfast with eggs and toast. I had a problem with mine breaking in the frying pan when I turned them. Maybe another egg would help? - 19 Apr 2012 (Review from Allrecipes US | Canada)