This is a great recipe to use some leftover potatoes and/or ham from other dishes. It’s easy, fuss-free and something that will definitely please everyone.
The coarsely mashed potato patties get golden and crispy on the outside, but the insides remain soft. The ham pieces really lift these potato cakes into a satisfying dish and the addition of mustard adds a pleasant sharp kick.
The original recipe comes from Delicious magazine and was served with an arugula pesto. I usually serve these with a simple dijonnaise: mix 3 parts of (good quality) mayonnaise with 1 part mustard. Simple, but so good.
Use more or less mustard to taste, substitute prosciutto for the regular ham or add some lemon juice…the variations are practically endless.
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