Ham Croquettes (Leftover Ham + Potato Croquettes)

If you’ve ever opened your fridge after a holiday or Sunday dinner and wondered what to do with leftover ham and baked potatoes… this recipe is for you.

These ham croquettes are a cozy mash-up inspired by both Cuban croquetas and French croquettes, but with a practical, family-kitchen twist. They’re crispy on the outside, creamy and cheesy on the inside, and incredibly flexible based on what you already have on hand.

This version skips the traditional béchamel and instead uses eggs, cream, cheese, and the starch from the potato to create a rich, creamy filling that holds together beautifully when fried.

Perfect for appetizers, lunch plates, or a fun dinner with a simple salad.

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Cuban Croquetas vs. French Croquettes

Croquetas and croquettes share a common culinary origin but differ in filling and texture.

Cuban croquetas are typically small, oval snacks made from a dense, creamy ham béchamel filling. They are very smooth and rich inside with a crisp breadcrumb coating.

French croquettes, on the other hand, often use a potato mash base and may include chicken, fish, or other meats. They are usually larger and more rustic in texture.

Both styles are breaded and fried.

This recipe blends the two approaches.
Instead of a béchamel, the creaminess comes from a mixture of:

• Mashed baked potato
• Eggs
• Heavy cream
• Meltable shredded cheese

The result is a croquette that is rich, creamy, sturdy, and incredibly satisfying. Much easier to handle and make vs the traditional versions.

About the Ingredients

Leftover baked potato
This gives structure and creaminess. A baked potato has less moisture than boiled potatoes, which helps the croquettes hold together.

Cooked ham
Finely chopped ham distributes flavor evenly and keeps the texture smooth. If you choose to use store-bought cubed ham, you will want to pat it dry. This ham sits in a lot of moisture.

Shredded cheese
Choose a good melting cheese such as:

• Mozzarella
• Young cheddar
• Monterey Jack
• Marble Jack
• Muenster

Avoid aged or very dry cheeses — they won’t melt as smoothly.

Eggs + heavy cream
These replace the traditional béchamel and help bind the filling while creating a creamy interior.

Panko + regular breadcrumbs
The combination creates the best texture — panko for crunch, regular crumbs for even coating.

Ingredients

Croquettes

• 2 tablespoons fresh chives, finely sliced
• 2 cloves garlic, minced (or ¼ teaspoon garlic powder)
• 7–8 oz finely chopped cooked ham
• 2 eggs
• ¼ cup heavy cream
• 14 oz leftover baked potato
• 5 oz shredded cheese (see options above)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sea salt
• Neutral high-heat oil for frying

Breading Station (3 Bowls)

Base Bowl

• ½ cup all-purpose flour
• ½ teaspoon sea salt
• ½ teaspoon black pepper

Egg wash Bowl

• 2 large eggs
• 2 tablespoons milk or water

Breadcrumb Bowl

• ¾ cup panko breadcrumbs
• ¼ cup plain breadcrumbs

How to Make Ham Croquettes

Mash the potato.
Peel and mash the leftover baked potato with the garlic until mostly smooth.

Create the creamy base.
Add eggs and heavy cream. Mix with a hand mixer or continue mashing until well combined.

Add flavor.
Fold in ham, shredded cheese, chives, salt, and black pepper until evenly mixed.

Shape the croquettes.
Scoop about 3 tablespoons of mixture (a cookie scoop works great). Roll into balls and place on a parchment-lined baking sheet.

Chill.
Refrigerate for 20–30 minutes or freeze for 10–15 minutes. This helps them hold their shape when frying.

Prepare the breading station.
Season flour in Bowl 1.
Beat eggs and milk in Bowl 2.
Combine panko and breadcrumbs in Bowl 3.

Heat the oil.
In a heavy pot or cast iron pan, heat oil to 375°F.
Maintain frying temperature around 350°F.

Bread the croquettes.
Roll each croquette in flour → egg mixture → breadcrumbs.

Fry in batches.
Carefully lower 3 croquettes at a time into hot oil using a spider or slotted spoon.
Fry 5–6 minutes until deep golden brown, turning occasionally.

Drain and season.
Transfer to a paper towel-lined plate and sprinkle lightly with salt.

Serve.
Arrange on a platter and garnish with parsley if desired.

Serving Ideas

• With a simple green salad
• Alongside roasted vegetables
• With spicy mustard or garlic aioli
• As a party appetizer platter
• With fried eggs for brunch

Storage + Reheating

Refrigerator:
Store cooked croquettes in an airtight container for up to 3 days.

Freezer:
Freeze shaped (unfried) croquettes on a tray until solid, then transfer to a freezer bag. Fry from frozen, adding 1–2 extra minutes.

Reheating:
Reheat in a 375°F oven or air fryer until hot and crispy. Avoid microwaving — it softens the crust.

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