Ham Potato Pom Poms Recipes

FRIED MASHED POTATO BALLS

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

INSTANT POT SCALLOPED POTATOES AND HAM

Steps:

• Start by washing, peeling, and slicing your potatoes to 1/4 inch thick. I recommend using a mandoline.
• Once potatoes are thinly sliced toss them into the Instant Pot. Add in your diced ham, parsley, garlic, onion, salt, chicken stock, and place lid on the Instant Pot.
• Make sure the valve is set to sealing and do high pressure/manual for 1 minute. Once the timer goes off do a quick release.
• Remove all your potatoes and ham and place them in your baking dish. Make sure to leave all the liquid in the Instant Pot. This will be the base of your creamy cheesy sauce.
• Now you will turn your Instant Pot to saute and add in your heavy cream and shredded Monterey jack cheese. You need to stir constantly so it doesn't burn.
• Once the cheese is fully mixed and melted, go ahead and mix up your cornstarch and tablespoon of cold water. Then pour that in and again continuously stir. This will thicken the sauce.
• When the sauce is thick, pour over the potatoes and ham. Then gently stir the mixture to cover the potatoes and ham.
• Top with 1/2 cup Monterey jack cheese and then place your mixture in a preheated oven and broil on high. Cook anywhere 3-5 minutes until it becomes golden brown on the top.
• Remove from the oven, top with fresh parsley, and serve.

INSTANT POT HAM AND POTATO SOUP

Steps:

• Press the "Saute" button on the Instant Pot, and add the butter, carrot, onion, garlic, and celery to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
• Add the ham, potatoes, and vegetable stock to the Instant Pot. Season with salt, pepper, and thyme, and close the lid. Lock the lid, move the valve to "Sealing" and cook on Manual for 10 minutes.
• When the ham and potato soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Turn the valve to "Venting" and quick release until all the pressure is out.
• Stir in the heavy cream and serve warm.

HEAVENLY POTATOES AND HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
• Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
• Bake 30 minutes in the preheated oven.

POTATO AND HAM SOUP

Steps:

• Cube potatoes and ham
• Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham
• Add lots of pepper and enough salt to taste
• Cook until potatoes are tender
• Add butter and milk, stirring constantly. Be careful not to scorch
• Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.

HAM AND POTATO CASSEROLE

Steps:

• HEAT oven to 350 degrees.
• COOK onion and green pepper in margarine until tender.
• STIR in flour and pepper.
• ADD milk and bring to a boil, stirring constantly.
• REDUCE heat and add cheese and mayo; stir until cheese melts.
• ADD potatoes and ham; put into casserole dish.
• BAKE for 30 minutes.

CHEESY HAM POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
• Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

HAM POT PIE

Steps:

• Start with the ham bone. Put it in a large stock pot.
• Cover it 1/2-3/4 up the bone with water.
• Let it simmer for as long as you can. I did mine for 5 hours but that is just because I had the time. If you have 1 hour, good for you.
• Trim off all the 'skin' and cube it up into bite size pieces.
• No measurements here.
• The more ham you have the more ham you will have in your pot pie.
• Remove the ham bone and pick it if you wish.
• Peel and cut up 2 potatoes.
• Take 1 cup of flour and 1/4 cup of water and stir it around with a fork
• You are going to make a rollable dough that is not sticky. If it is sticky add more flour. If it is dry add more water.
• Roll out the dough to about 1/8 - 1/4" thickness. Be sure to put extra flour on your work surface to avoid sticking.
• Use a pizza cutter to cut into squares.
• Add the cut up potatoes and ham to the simmering stock. Drop the pot pie squares into the simmering stock.
• The dough will puff up as it cooks and it doubles in thickness.
• Take 1/2 cup of flour and a heavy splash of water or milk to it and shake it to combine.
• Pour it in the pot pie.
• After it comes to a boil it should thicken up slightly.
• Season with salt if desired and Voila! You have made slippery pot pie.

HAM POT PIE

Steps:

• Preheat oven to 425 degrees.Place potatoes in a small saucepan. Cover with water and bring to a boil. Simmer for 5 to 8 minutes to soften. Drain.
• Melt butter in a large skillet. Add onion and cook for 3 to 4 minutes.
• Add salt, pepper, thyme, and poultry seasoning.
• Sprinkle flour into skillet and cook and stir for 1 minute.
• Gradually whisk in chicken broth and then milk. Add corn and potatoes. Let mixture simmer for several minutes to thicken.
• Stir in ham. Check for seaosning and add more salt and pepper if desired.
• Fit one piecrust into the bottom of a deep dish 9-inch pie pan. Pour in filling.
• Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
• Brush the top with egg mixture. Cut 3 or 4 slits with a knife in the middle to let steam escape.
• Place on a baking sheet and bake for 30 minutes.

CROCK POT CHEESY HAM AND POTATO SOUP

Steps:

• (you can check after 6 hours if potatoes are soft).

POMMES ANNA

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a small saucepan.
• Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
• Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

COUNTRY HAM AND SMASHED-POTATO HOME FRIES

Steps:

• Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 7 to 10 minutes, depending on size. Drain and set aside.
• Meanwhile, heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat. Add the ham and saute, stirring occasionally, until crispy, about 4 minutes; transfer to a bowl. Add the onions and red peppers to the skillet and saute, stirring occasionally, until tender, 5 to 7 minutes; transfer to another bowl.
• While the vegetables are cooking, smash the boiled potatoes down by hand. Add the remaining tablespoon oil and the butter to the skillet. When the butter is foaming, add the potatoes in a single layer and sear until very golden brown and crispy, 2 to 4 minutes per side. Stir in the crispy ham, onion mixture and lemon zest. Add salt and pepper to taste. Serve immediately.

HAM & POTATO POM POMS

Steps:

• 1. Preheat oven to 400°. In a saucepan, heat water, salt and pepper to boiling. Remove from heat. Add potato flakes and whip lightly with a fork. Add remaining ingredients and blend well.
• 2. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Bake for 12-15 minutes or until golden brown.