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Dinner · 25 min · 4 cakes

Ham potato cakes

Cold, dry mash only. Warm potato spreads across the pan and never forms a cake, and the first flip has to wait for a crust.

The sheet · 4 cakes · 25 min

easy

Why tonight. Cold, dry mash only. Warm potato spreads across the pan and never forms a cake, and the first flip has to wait for a crust.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • potato
  • ham
  • eggs
  • scallion

Good if you have them, fine if you do not: sour cream.

Method

  1. The potato must be cold and dry. Warm mash makes a batter that spreads across the pan and never forms a cake.
  2. Ham chopped small and fried first so it loses its water and gains some color.
  3. Egg to bind, scallion through, then shaped and chilled fifteen minutes if you have the time. Chilled cakes hold together.
  4. Hot pan, decent fat, and left alone until a crust forms before the first flip. Turning early is how they fall apart.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

potato
Waxy holds its shape, floury falls apart, and almost every potato complaint is the wrong one for the job.
ham
Salt-cured and already seasoned, so whatever it goes into needs less salt than it would otherwise.
eggs
The cheapest way to turn a side dish into dinner.
scallion
Two ingredients on one stalk.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy potato and ham workBack to the ranking