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Ham Potato Cakes with Chutney Dip

A close up of two ham potato cakes. They are on a white plate.

Leftover Christmas ham? These crispy golden potato cakes are a delicious way to use it up!

Stone Bake Ham & Potato cakes

You’ll need:

  • 800g potatoes, peeled, cut into 5cm pieces
  • 165g chopped leg ham
  • 1 egg, lightly beaten
  • 4 spring onions, thinly sliced
  • Parsley leaves, chopped
  • 1 1/2 teaspoons hot English mustard
  • Dried breadcrumbs
  • Olive oil
  • Chutney of your choice

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) Let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

Bring the potatoes to the boil in a saucepan, drain and mash as above.

Add ham, egg, spring onions, parsley and mustard to potatoes. Season with salt and pepper. Stir until combined. Using 1/4 cup mixture at a time, shape potato mixture into twelve 2cm-thick cakes. Place breadcrumbs in a shallow dish. Lightly coat the potato cakes in breadcrumbs.

Heat olive oil in a cast iron pan on the floor of your wood fired oven until hot. Cook potato cakes, in batches, for 5 minutes each side or until golden and warmed through. Serve with salad greens and a little of that left over Christmas chutney on the side for dipping.