Ham And Yukon Gold Potato Cakes Recipes

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TROPICAL FRUIT-GLAZED HAM WITH SWEET ONIONS AND YUKON GOLD POTATOES



Tropical Fruit-Glazed Ham with Sweet Onions and Yukon Gold Potatoes image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 medium-size Yukon gold potatoes, unpeeled and cut into 2-inch pieces
2 teaspoons peanut oil
1/2 Vidalia or red onion, cut in 1/2 and thinly sliced into half-moons
1 (8-ounce) can tropical fruit salad in passion fruit nectar
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground black pepper
1 pound thick-cut deli ham

Steps:

  • Place the potatoes in a large saucepan and add enough water to cover. Set over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes. Drain and set aside.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the fruit along with the juice from the can, the brown sugar, soy sauce, and pepper, bring to a simmer, and simmer until the liquid thickens and reduces slightly, about 5 minutes. Add the ham slices and potatoes and simmer for 2 minutes to heat through. Serve.

BAKED HAM & CHIVE MASHED POTATO CAKES



Baked Ham & Chive Mashed Potato Cakes image

Mashed potatoes mixed with chopped ham and fresh chives are shaped into cakes and baked until golden brown and crisp.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield® Holiday 2015

Time 1h25m

Yield 8

Number Of Ingredients 10

3 pounds Yukon Gold potatoes
1 cup diced onion
8 tablespoons butter, softened, divided
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 eggs, lightly beaten
1 ½ cups Smithfield Ham slices, diced
¼ cup fresh chives, chopped
¾ cup bread crumbs
1 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch. Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft.
  • Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent. Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper. With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture. Fold in cooked onion, eggs, ham and chives.
  • Line baking sheet with parchment or lightly grease. In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs. Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart. Bake for 20-30 minutes or until tops are golden brown and beginning to crisp. Top with Parmesan cheese and serve hot.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 40.9 g, Cholesterol 88.9 mg, Fat 16.6 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 9.8 g, Sodium 736.7 mg, Sugar 1.6 g

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