Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy leftover ham croquettes piled on a plate with a golden breadcrumb crust

Ham Croquettes (Leftover Ham and Potato Croquettes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jenn Giam Smith
  • Total Time: 1 hour
  • Yield: 15 croquettes (about 3 tablespoons each) 1x
  • Diet: Nut-free (depending on oil used)

Description

Crispy on the outside and creamy on the inside, these ham croquettes are the perfect way to use leftover ham and baked potatoes. This easy leftover ham croquettes recipe skips traditional béchamel and instead uses eggs, cream, cheese, and potato starch to create a rich, sturdy filling that fries up beautifully golden. It makes about 15 perfectly scoopable croquettes, ideal for sharing or meal prep.

Ingredients

Units Scale

Croquettes

  • 2 tablespoons fresh chives, finely sliced
  • 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
  • 7-8 oz finely chopped cooked ham
  • 2 large eggs
  • 1/4 cup heavy cream
  • 14 oz leftover baked potato, peeled and mashed
  • 5 oz shredded cheese (mozzarella, young cheddar, Monterey Jack, marble Jack, or Muenster)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • Neutral high-heat oil for frying (such as peanut, canola, or vegetable oil)

Breading Station

Bowl 1

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Bowl 2

  • 2 large eggs
  • 2 tablespoons milk or water

Bowl 3

  • 3/4 cup panko breadcrumbs
  • 1/4 cup plain breadcrumbs

Instructions

  1. Mash the potato
    Peel and mash the leftover baked potato with the garlic until mostly smooth.
  2. Make the base mixture
    Add eggs and heavy cream. Mix until smooth and fully combined using a hand mixer or potato masher.
  3. Add fillings
    Fold in chopped ham, shredded cheese, chives, salt, and black pepper until evenly combined.
  4. Shape the croquettes
    Scoop about 3 tablespoons of mixture and roll into balls. Place on a parchment-lined baking sheet.
  5. Chill
    Refrigerate for 20–30 minutes or freeze for 10–15 minutes to help them hold their shape.
  6. Prepare breading station
    • Bowl 1: Mix flour, salt, and pepper
    • Bowl 2: Whisk eggs and milk
    • Bowl 3: Combine breadcrumbs
  7. Heat oil
    Heat oil in a heavy pot to 375°F. Maintain frying temperature around 350°F.
  8. Bread the croquettes
    Roll each croquette in flour → dip in egg → coat in breadcrumbs.
  9. Fry
    Working in batches (about 3 at a time), carefully lower into oil. Fry for 5–6 minutes, turning occasionally, until deep golden brown.
  10. Drain and season
    Transfer to a paper towel-lined plate and lightly salt.
  11. Serve
    Serve warm, optionally garnished with fresh parsley.

Equipment

Notes

  • Chilling is key – Don’t skip this step. It helps the croquettes stay intact while frying.
  • Oil temperature matters – Start at 375°F, then maintain around 350°F while frying for best texture.
  • Ham tip – If using store-bought cubed ham, pat it dry to remove excess moisture.
  • Cheese choice – Stick with meltable cheeses for a creamy interior. Avoid aged or dry cheeses.
  • Prep Time: 20 minutes
  • Chill Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Breakfast, Main Course, Snack
  • Method: Deep Fry, Frying
  • Cuisine: American, Cuban-Inspired, French-inspired

Did You Make This Recipe?

If you share on Instagram, tag me @cheersjennsmith—I’ll feature your creations in my stories!

Find it online: https://www.jenn-smith.com/leftover-ham-croquettes/