Every time I go to Costco I buy one of their spiral sliced hams. As soon as I come home I put it right in my special roasting pan and when it's done we descend on it like a pack of vultures. It is something that all five of us (my mom, my husband, myself and both of my kiddos) just love. When the ham is ready it is a tradition for us to stand over the pan as we eat, tearing off piece after piece until we can't possibly take another bite. The kids pretty much giggle their way through the ham because they know this is the only time they don't have to practice their manners.
Try as we might, there is always lots of leftover ham - which is always good to have on hand. I usually leave some of the nicer sliced pieces for sandwiches and chop up the rest for omelets, casseroles, and dishes such as these Potato and Ham Fritters. The ham keeps well in the freezer and thaws within minutes, making it very convenient for those days when you have little on hand. It has become somewhat of a go to for me.
If you are lucky enough to have a little leftover ham from Easter, you can easily put these fritters together. You probably have all the necessary ingredients on hand: potatoes, peas and/or spinach, cheese, eggs, garlic, and oil and/or butter for frying. I love that you can make these your own by changing or adjusting amounts. I opted to add the cheese to mine because I love how well cheese compliments ham. I enjoyed mine dipped in some Dijon mustard (another good compliment to ham) while everyone else seemed to enjoy theirs as is. We really enjoyed these and I think you will too!
Potato and Ham Fritters
Adapted from Donna Hay website
Makes 6 small fritters
3 average Russet potatoes, peeled and chopped
2 cloves garlic, minced
2 teaspoons lemon rind
2 eggs, lightly beaten
1/2 peas or chopped spinach
1/2 cup chopped ham
canola oil & butter, for frying
fresh spinach, for serving
Place the potato in a medium sized saucepan, cover with cold water and bring to a boil. Cook for 10-12 minutes or until tender when tested with a skewer. Drain and roughly mash. Set aside to cool.
Place the cooled potato, garlic, onion, lemon rind, eggs, peas or spinach, and ham in a bowl and mix to combine. Heat a large skillet (I prefer cast iron) and drizzle in enough canola oil and butter to fry the fritters (I used about 3-4 tablespoons oil and a little knob of butter). Shape about 1/4 cup of the fritter mixture into a round cake and fry. Shape the remaining mixture and fry in batches, if necessary, until the fritters are golden brown. Serve with the spinach. Should make around 6 fritters.
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