Crispy potatoes dotted with ham
are ideally suited to breakfast,
but these English-Style Ham and Potato Cakes with capers are not exclusive
to mornings by any means.
Makes
8 cakes
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Combine hash browns, ham,
scallions, capers, parsley, mustard,
and nutmeg; season with salt
and pepper. Transfer two-thirds
hash brown mixture to a food
processor; pulse until nearly
smooth, 30 seconds.
Combine hash brown purée and
remaining hash brown mixture;
stir in eggs until combined.
Form hash brown cake mixture
into eight cakes (using a ⅓ cup
measure); arrange on a baking
sheet, then freeze 10 minutes.
Melt 1 Tbsp. butter with 1 Tbsp.
oil in a 12-inch cast-iron skillet
over medium heat; add half the
cakes and cook until golden
brown and hash browns are
cooked through, 3–5minutes
per side. Repeat cooking with
remaining butter, oil, and cakes.
Portion the hash
brown and ham
mixture on a baking
sheet, then flatten
the portions into
cakes by hand, cover,
and chill overnight
in the refrigerator.
The cakes are
ready to cook in
the morning.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cake
Calories: 175
% Daily Value*
Total Fat 11g 16%
Saturated Fat 4g 20%
Cholesterol 76mg 25%
Sodium 380mg 15%
% Daily Value*
Carbs 1g 0%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
