Food Blog/Recipes

Ham & Potato Patties, a great recipe to use that leftover Easter ham

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.

Photo by Doug Korody
Photo by Doug Korody

Ham & Potato Patties


  • 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)


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Serve with the horseradish sauce (mix the sauce ingredients together).
  5. *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.
  6. Note: you can skip the ham and add diced, cooked veggies of choice for this recipe too.

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