Are you finding you have some leftover spring ham and want to try something different for the leftovers? Here’s a quick and easy recipe I came up with when I not only had leftover ham but also potatoes. This would make a good lunch if served with a side salad, or serve the patties (make a little smaller) as a side dish for dinner.
- ¾ cup ham, diced
- Leftover potatoes*
- ½ cup Swiss cheese, shredded
- ½ cup cooked spinach
- 2 green onions, thinly sliced
- ½ tsp. dry mustard
- 1 egg, beaten
- Salt & pepper to taste
- Panko bread crumbs
- 1 Tbsp. oil (avocado, grape seed, or canola)
- Horseradish Sauce
- ½ cup sour cream (or you can substitute plain Greek yogurt)
- 1 Tablespoon horseradish (adjust to your liking)
- Preheat oven to 350°F.
- In a bowl mix the ham and next 6 ingredients (through egg), season with salt and pepper. Form mixture into patties, press into panko bread crumbs.
- In an oven proof skillet, heat the oil over medium heat and brown the patties on each side, 1-2 minutes. Place the skillet in the preheated oven, bake for 10-15 minutes, until heated through.
- Serve with the horseradish sauce (mix the sauce ingredients together).
- *I used the scooped out potatoes from 2 baking potatoes that I used to make potato skins the day before for this recipe. I have also used leftover mashed potatoes, and leftover baked potato. When using the leftover mashed potatoes I often add a little panko to the mixture to help hold it together better.
- Note: you can skip the ham and add diced, cooked veggies of choice for this recipe too.