Ham & Potato Pancakes

These savory potato pancakes are loaded with chopped ham, fresh chives, and parsley, bound with just an egg and a little flour, then fried until golden and crispy on the outside. They’re the best thing you can do with leftover ham.

Grating the potatoes creates the starchy base that holds everything together. The shredded potato releases moisture as it cooks, so the edges crisp up while the center stays soft and tender. A quarter cup of batter per pancake gives you the right size for even cooking, about 3 minutes per side.

Keep the oil at a steady medium heat. Too hot and the outside burns before the potato inside cooks through. Too low and they absorb oil and turn greasy instead of crispy. You’ll know they’re ready when the edges turn deeply golden and the pancake holds together when you flip it.

Kitchen Tips

• Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture. Wet potatoes steam instead of crisping
• Use a heavy skillet for even heat distribution. Thin pans create hot spots that burn some pancakes while leaving others pale
• Fry in batches and don’t crowd the pan. Overcrowding drops the oil temperature and turns the pancakes soggy
• Drain on paper towels briefly, then serve hot. These lose their crunch fast

Variations

• Top with a dollop of sour cream and extra chives for a dressed-up presentation
• Add shredded Swiss or Gruyere cheese to the batter for a ham-and-cheese potato pancake
• Swap ham for crumbled cooked bacon and add a pinch of smoked paprika