Ham and Cheese Potato Croquettes Recipe

If you’re like me and love a cozy, crispy treat that hides melty cheese and savory ham inside fluffy potatoes, then you’re going to adore this Ham and Cheese Potato Croquettes Recipe. It’s one of those comfort snacks that feel fancy enough for guests but comes together so easily on a weeknight. Trust me, once you try these golden, cheesy bites, they’ll quickly become a family favorite—or your secret weapon to impressing friends. Read on, and I’ll share every tip you need to nail these croquettes perfectly!

this …

Ingredients You’ll Need

The magic of this Ham and Cheese Potato Croquettes Recipe lies in simple ingredients you probably already have on hand. Leftover mashed potatoes give softness and body, the ham adds a savory punch, and cheddar cheese melts into gooey perfection. I always suggest freshly shredded cheese for better melt and flavor.

• Leftover mashed potatoes: This is your base—using leftovers means you’re saving time and not wasting food, plus cold mashed potatoes hold together better.
• Finely diced ham: Look for good-quality ham with some smoky or salty flavor to complement the mild potatoes.
• Shredded cheddar cheese: Sharp cheddar works beautifully here for that rich cheesy flavor.
• Thinly sliced chives: Adds a fresh, mild onion flavor without overpowering.
• Garlic powder: Just a touch enhances the savory depth without fiddling with fresh garlic’s intensity.
• All-purpose flour: Helps bind the mixture; you’ll also use a little more for dusting your hands so the croquettes don’t stick.
• Vegetable or canola oil: Neutral oil with a high smoke point is key for frying and getting that perfect golden crust.

Variations

I love how this Ham and Cheese Potato Croquettes Recipe invites customization, so don’t hesitate to tailor it to your taste. I’ve played around with different cheeses and mix-ins depending on what’s in my fridge.

• Cheese swap: I once used mozzarella and parmesan combo for a milder, stretchy melt that my kids loved.
• Add herbs: Mixing fresh parsley or thyme instead of chives gives a lovely fresh twist.
• Spicy kick: Try adding a pinch of cayenne or a diced jalapeño if you want a little heat.
• Gluten-free option: Swap flour for a gluten-free alternative like rice flour or cornstarch—just watch the texture as it might shift slightly.

How to Make Ham and Cheese Potato Croquettes Recipe

Step 1: Mix the Filling Perfectly

Start by tossing together your mashed potatoes, diced ham, shredded cheddar, garlic powder, chives, and ½ cup of flour in a large bowl. I find using a wooden spoon helps me combine everything gently without turning the mixture gummy. The flour works as a binder, so if it feels too soft or sticky, don’t hesitate to add a bit more—better safe than falling-apart croquettes!

Step 2: Shape Them Evenly

Lightly flour your hands to stop sticking (this is a game-changer!) and scoop out the mixture into 16 equal pieces. I love using a cookie scoop—it ensures every croquette is the same size so they cook evenly. Press each piece into a small flat disk, about half an inch thick. Keep the sizes consistent; it helps with frying and serving.

Step 3: Get That Oil Just Right

Heat your oil in a heavy skillet—I swear by cast iron for even heat distribution. You want the oil hot but not smoking. Here’s a little trick I use: flick a tiny drop of water into the pan. If it sizzles right away, you’re good to go. Too cool, and the croquettes soak the oil; too hot, and they burn before cooking through.

Step 4: Fry in Batches for Crisp Perfection

Place your croquettes in the pan without crowding—give each one some breathing room so they crisp on all sides. Fry for about 4 minutes per side until beautifully golden. Flip gently using a spatula to keep them intact. When done, transfer them to a paper towel-lined plate to drain excess oil. Let them cool for about 5 minutes before munching in—you don’t want to burn your mouth, but I won’t blame you if you sneak a bite!

How to Serve Ham and Cheese Potato Croquettes Recipe

Garnishes

I’m a sucker for a sprinkle of fresh parsley or extra chopped chives on top—it brightens the richness of the croquettes beautifully. A little drizzle of sour cream or a smear of spicy mustard on the side always adds delicious contrast, too.

Side Dishes

These croquettes pair wonderfully with a crisp green salad or roasted veggies to balance the indulgence. For a cozy meal, I sometimes serve them alongside tomato soup or a simple slaw to add freshness.

Creative Ways to Present

For parties, I’ve served these on a platter with toothpicks, surrounded by bowls of dipping sauces like garlic aioli or honey mustard. You can also arrange them on skewers for a fun finger-food appetizer that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and I hope you do—store them in an airtight container in the fridge for up to 3 days. They keep their texture surprisingly well after reheating.

Freezing

I’ve frozen these croquettes many times! Just freeze them on a baking sheet individually until firm, then transfer to a freezer bag. They’ll keep for 1-2 months. When you’re ready, fry them straight from frozen—just add a minute or two to the cooking time.

Reheating

I prefer reheating in a hot skillet or oven so the croquettes stay crisp. Microwaving makes them soggy, so avoid that if you can. A 350°F oven for about 10 minutes usually does the trick or a quick pan-fry with a bit of oil.

FAQs

Final Thoughts

This Ham and Cheese Potato Croquettes Recipe holds a special place on my kitchen table because it’s comfort food that feels so rewarding to make and eat. The perfect combo of creamy, cheesy, and crispy keeps my family coming back for more, and I know you’ll love it just as much. So go ahead, gather your leftovers, fire up the skillet, and make these croquettes your new go-to snack or side—you’ll be so glad you did!

Print