The holiday season brings families together and lots of food. At least in my household! We often have an abundance of left overs. This time the culprit was mash potatoes and ham. After eating the same meal and texture for the last three days, I decided to change it up a bit. This was incredibly delicious, plus it includes most of the major food groups!
Tip: the key to this is delicious mash potatoes. If your mash potatoes aren’t tasty to begin with, it won’t be as good! Here’s my husband’s mash potato recipe. He of course is the king of mash potatoes.
- 1 1/2 c. mashed potatoes (room temperature)
- 3/4 c. shredded white cheddar chease
- 1/4 c. chopped ham (optional)
- 1/4 c. chopped spinach (optional)
- 1 c. panko bread crumbs (organic panko) or (Kikkoman)
- 1/4 tsp. paprika
- 2 eggs (lightly beaten)
- 1-2 c. vegetable oil
Note: Panko is a Japanese style bread crumb. You can easily find it in your grocery store in the Asian aisle.
- In a bowl, mix potatoes, cheese, ham and spinach
- Using an ice cream scooper or cookie dough scoop form mash potato mix into balls (1 1/4 inch balls)
- One at a time, dip balls into eggs then coat it in Panko. Set aside until all are coated. P.S. If you’re wondering what cool plate I used above. It’s a silicone Oogaa plate! We love it. It’s safe for baking, dishwasher, and even freezing. It makes it so much easier when you don’t have a million bowls to wash when making a dipping station.
- Heat up oil in a deep pan or dutch oven. Cook prepared balls in oil until golden and crispy (about 2-3 minutes)
- Serve immediately
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