18 Delicious Ham and Potato Recipes for Every Occasion

Zesty, hearty, and utterly comforting—ham and potatoes are a match made in culinary heaven that can transform any meal into a celebration. Whether you’re whipping up a quick weeknight dinner, planning a festive gathering, or simply craving some cozy comfort food, our roundup of 18 delicious recipes has something for every occasion. Dive in and discover your next favorite dish that promises to delight your taste buds!

Cheesy Ham and Potato Casserole

Kindly imagine a dish that wraps you in warmth, a comforting embrace of flavors that feels like home. This cheesy ham and potato casserole is just that—a hearty, satisfying meal that brings together simple ingredients in a symphony of taste.

Ingredients

• 2 cups of diced, creamy Yukon Gold potatoes
• 1 cup of cubed, savory ham
• 1/2 cup of shredded, sharp cheddar cheese
• 1/4 cup of finely chopped, sweet yellow onion
• 1 tbsp of rich, unsalted butter
• 1/2 cup of heavy, velvety cream
• 1/2 tsp of freshly ground, aromatic black pepper
• 1/4 tsp of sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly golden top.
2. In a medium skillet over medium heat, melt the unsalted butter until it’s frothy, about 1 minute.
3. Add the sweet yellow onion to the skillet, sautéing until translucent, roughly 3 minutes, to unlock its natural sweetness.
4. Layer the diced Yukon Gold potatoes at the bottom of a greased 8×8 inch baking dish, creating a sturdy foundation.
5. Scatter the cubed ham and sautéed onions evenly over the potatoes, ensuring every bite is flavorful.
6. Pour the heavy cream over the layers, allowing it to seep through and moisten every ingredient.
7. Sprinkle the shredded cheddar cheese on top, covering the dish in a blanket of gooey goodness.
8. Season with freshly ground black pepper and sea salt, adjusting to highlight the dish’s richness.
9. Bake for 25 minutes, or until the cheese is bubbly and the potatoes are tender when pierced with a fork.
10. Let the casserole rest for 5 minutes before serving, allowing the flavors to meld beautifully.

Golden and inviting, this casserole offers a delightful contrast between the crispy cheese topping and the soft, creamy potatoes beneath. Serve it alongside a crisp green salad or enjoy it as a standalone comfort dish on a chilly evening.

Slow Cooker Ham and Potato Soup

Just imagine the comfort of coming home to a kitchen filled with the warm, inviting aroma of slow-cooked ham and potatoes, a dish that feels like a hug in a bowl. This recipe is a gentle reminder of the simple joys in life, where patience rewards you with deep, layered flavors.

Ingredients

• 1.5 lbs of smoked ham, diced into hearty chunks
• 4 cups of russet potatoes, peeled and cubed into bite-sized pieces
• 1 cup of sweet yellow onions, finely chopped
• 2 cloves of garlic, minced to release their pungent aroma
• 3 cups of chicken stock, rich and golden
• 1 cup of heavy cream, velvety and smooth
• 2 tbsp of unsalted butter, for a touch of richness
• 1 tsp of fresh thyme leaves, for a hint of earthiness
• Salt and finely ground black pepper, to season

Instructions

1. In a slow cooker, combine the diced ham, cubed potatoes, chopped onions, and minced garlic.
2. Pour the chicken stock over the ingredients, ensuring they are fully submerged for even cooking.
3. Cover and cook on low for 6 hours, allowing the flavors to meld together beautifully.
4. After the cooking time, gently stir in the heavy cream and butter, warming through for an additional 10 minutes.
5. Season with fresh thyme leaves, salt, and pepper, adjusting to your preference but starting with a light hand.
6. For a thicker soup, mash some of the potatoes against the side of the slow cooker before serving.

Finally, this soup presents a creamy texture with chunks of tender ham and soft potatoes, offering a comforting balance in every spoonful. Serve it with a sprinkle of fresh thyme on top and a side of crusty bread for dipping, making each bite a delightful experience.

Ham and Potato Hash

Kneading through the quiet of the morning, the thought of a comforting Ham and Potato Hash comes to mind, a dish that wraps you in warmth like a well-worn quilt. It’s a simple pleasure, where each bite carries the weight of home and the lightness of a new day.

Ingredients

• 2 cups of diced Yukon gold potatoes, their skins holding a golden hue
• 1 cup of cubed ham, savory and slightly smoky
• 1/4 cup of rich extra virgin olive oil
• 1/2 cup of finely chopped yellow onion, sweet and pungent
• 2 farm-fresh eggs, their yolks bright as the morning sun
• 1/2 tsp of finely ground black pepper, its spice a gentle wake-up call
• 1/4 tsp of sea salt, its crystals dissolving into the dish like morning dew

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced Yukon gold potatoes, spreading them in an even layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Stir in the finely chopped yellow onion and cubed ham, cooking for another 3 minutes until the onion turns translucent and the ham begins to brown.
4. Crack the farm-fresh eggs directly into the skillet, spacing them apart. Cover and cook for 3 minutes for runny yolks, or 5 minutes for set yolks.
5. Sprinkle the dish with finely ground black pepper and sea salt, stirring gently to combine.

The hash emerges with a delightful contrast of textures: the potatoes crisp on the outside yet tender within, the ham adding a chewy richness, and the eggs lending a creamy finish. Serve it straight from the skillet, perhaps with a side of toasted sourdough to scoop up every last bite.

Scalloped Potatoes with Ham

Perhaps there’s no dish more comforting than scalloped potatoes with ham, a creamy, hearty casserole that feels like a warm hug on a chilly evening. It’s a dish that invites you to slow down, to savor each bite, and to appreciate the simple pleasures of home cooking.

Ingredients

• 2 pounds of russet potatoes, peeled and thinly sliced to 1/8 inch thickness
• 1 cup of diced cooked ham, with a smoky, rich flavor
• 2 cups of heavy cream, velvety and rich
• 1 cup of whole milk, for a lighter touch
• 2 cloves of garlic, minced to release their aromatic essence
• 1 teaspoon of fresh thyme leaves, for a hint of earthiness
• 1/2 teaspoon of freshly ground nutmeg, for warmth
• 1 1/2 cups of shredded Gruyère cheese, for a nutty, melty goodness
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, thyme, nutmeg, salt, and pepper. Heat until the mixture is warm but not boiling, stirring occasionally to infuse the flavors.
3. Layer half of the sliced potatoes in the prepared baking dish, followed by half of the diced ham and half of the Gruyère cheese. Repeat the layers with the remaining potatoes, ham, and cheese.
4. Pour the warm cream mixture evenly over the layered potatoes and ham, ensuring it seeps down into the layers.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Let the casserole stand for 10 minutes before serving to allow the sauce to thicken slightly.

Kindly note how the edges crisp up beautifully, offering a delightful contrast to the creamy interior. Serve this dish with a simple green salad to cut through the richness, or enjoy it as the centerpiece of a cozy family dinner.

Ham and Potato Au Gratin

Kindly imagine the warmth of a kitchen filled with the comforting aroma of baked ham and creamy potatoes, a dish that whispers of home and heart. This Ham and Potato Au Gratin is a tender embrace of flavors, perfect for those moments when only the richest, most soothing meal will do.

Ingredients

• 2 cups of thinly sliced Yukon gold potatoes, their waxy texture holding up beautifully under heat
• 1 cup of diced ham, offering a smoky depth to the dish
• 1 1/2 cups of heavy cream, its richness the backbone of the sauce
• 1 cup of shredded Gruyère cheese, for a nutty, melty finish
• 1/4 cup of grated Parmesan cheese, adding a sharp, salty kick
• 2 tbsp of unsalted butter, for a velvety base
• 1 tsp of freshly ground black pepper, for a subtle heat
• 1/2 tsp of sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Butter a 9×13 inch baking dish with the unsalted butter, coating it lightly to prevent sticking.
3. Layer the thinly sliced Yukon gold potatoes and diced ham alternately in the dish, creating even layers for uniform cooking.
4. In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer, about 3 minutes, stirring occasionally to prevent scorching.
5. Pour the warmed heavy cream evenly over the potatoes and ham, ensuring every piece is kissed by the cream.
6. Sprinkle the shredded Gruyère cheese and grated Parmesan cheese on top, followed by the freshly ground black pepper and sea salt.
7. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
8. Let the dish rest for 5 minutes before serving, allowing the flavors to meld beautifully.

Rich in texture and flavor, this Ham and Potato Au Gratin emerges from the oven with a golden crust that gives way to layers of creamy potatoes and smoky ham. Serve it alongside a crisp green salad for a contrast in textures, or enjoy it as the centerpiece of a comforting meal.

Ham and Potato Breakfast Skillet

Kneading through the quiet of the morning, there’s something deeply comforting about the sizzle of a skillet coming to life. This ham and potato breakfast skillet is a humble yet hearty dish, perfect for those slow-starting days when you crave warmth and simplicity.

Ingredients

• 2 cups of diced Yukon gold potatoes, their skins left on for a rustic texture
• 1 cup of diced smoked ham, offering a savory depth
• 1/4 cup of rich extra virgin olive oil, for a fruity undertone
• 1/2 cup of diced yellow onion, for a subtle sweetness
• 4 farm-fresh eggs, cracked and ready to bring richness
• 1/2 tsp of finely ground black pepper, for a gentle heat
• 1/2 tsp of sea salt, to enhance all the flavors
• 1/4 cup of shredded sharp cheddar cheese, for a creamy melt
• 2 tbsp of chopped fresh chives, adding a bright, oniony finish

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced Yukon gold potatoes and cook, stirring occasionally, until they start to turn golden and tender, about 10 minutes. Tip: Covering the skillet for the first 5 minutes helps steam the potatoes, ensuring they cook through.
3. Stir in the diced yellow onion and smoked ham, cooking until the onion becomes translucent and the ham is lightly browned, about 5 minutes.
4. Season the mixture with sea salt and finely ground black pepper, stirring to distribute the flavors evenly.
5. Create four small wells in the potato and ham mixture, then crack an egg into each well. Tip: For evenly cooked eggs, keep the heat at medium and cover the skillet.
6. Sprinkle the shredded sharp cheddar cheese over the skillet, then cover and cook until the eggs are set to your liking and the cheese has melted, about 4 minutes for runny yolks.
7. Garnish with chopped fresh chives before serving. Tip: Let the skillet sit for a minute off the heat before serving to allow the flavors to meld beautifully.

Mornings like these call for dishes that are as nourishing to the soul as they are to the body. The crispy edges of the potatoes contrast delightfully with the creamy eggs, while the smoked ham and sharp cheddar weave through each bite with savory notes. Serve it straight from the skillet for a cozy, communal breakfast experience.

Ham and Potato Chowder

Lingering in the quiet of the kitchen, the thought of a comforting bowl of Ham and Potato Chowder brings a sense of warmth and nostalgia. This dish, with its creamy texture and hearty ingredients, is like a gentle hug on a cool evening.

Ingredients

• 2 tablespoons unsalted butter, rich and creamy
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced with care
• 3 cups diced ham, savory and slightly smoky
• 4 cups russet potatoes, peeled and cubed into bite-sized pieces
• 4 cups chicken broth, homemade or high-quality store-bought
• 1 cup heavy cream, luxuriously thick
• 1 teaspoon fresh thyme leaves, fragrant and earthy
• Salt and finely ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it bubbles gently.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute, until fragrant, being careful not to let it burn.
4. Add the diced ham to the pot and cook for 3 minutes, allowing it to release its smoky flavors.
5. Introduce the cubed russet potatoes to the mixture, stirring to coat them in the buttery onions and ham.
6. Pour in the chicken broth, ensuring the potatoes are fully submerged, and bring to a boil.
7. Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
8. Slowly stir in the heavy cream and fresh thyme leaves, heating through but not boiling, to maintain the cream’s richness.
9. Season with salt and finely ground black pepper, adjusting to your preference, then remove from heat.

Silky with chunks of tender potato and ham, this chowder is a balance of comfort and flavor. Serve it with a sprinkle of fresh thyme on top or alongside crusty bread for dipping into its creamy depths.

Ham and Potato Pie

Zephyrs of June breeze through the kitchen window as I ponder the simplicity and comfort of a dish that feels like a hug. Ham and Potato Pie, with its golden crust and hearty filling, is a testament to the beauty of combining humble ingredients into something extraordinary.

Ingredients

• 2 cups of peeled, thinly sliced Yukon Gold potatoes
• 1 cup of diced, smoky ham
• 1/2 cup of finely chopped sweet onion
• 1/4 cup of rich, unsalted butter
• 1/4 cup of all-purpose flour
• 1 1/2 cups of whole milk, warmed
• 1/2 teaspoon of freshly ground black pepper
• 1/2 teaspoon of sea salt
• 1 pre-made pie crust, thawed
• 1 egg, beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s frothy, then add the sweet onion, cooking until translucent, about 3 minutes.
3. Sprinkle the all-purpose flour over the onions, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in the warmed whole milk, ensuring no lumps form, and cook until the mixture thickens, about 5 minutes.
5. Layer the thinly sliced Yukon Gold potatoes and diced smoky ham in the pie crust, then pour the thickened milk mixture over them, seasoning with sea salt and freshly ground black pepper.
6. Cover with the top pie crust, seal the edges, and brush the top with beaten egg for a golden finish.
7. Cut small slits in the top crust to allow steam to escape, then bake for 45 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie rest for 10 minutes before slicing to allow the filling to set.

Unassuming at first glance, this pie reveals layers of creamy potatoes and savory ham with every bite. Serve it alongside a crisp green salad for a contrast in textures, or enjoy a slice as the sun sets, savoring the comfort it brings.

Ham and Potato Salad

Kindly, as the morning light filters through the kitchen window, there’s a comforting simplicity in preparing a dish that feels like a warm embrace. Ham and Potato Salad, with its humble ingredients, whispers of family gatherings and the quiet joy of shared meals.

Ingredients

• 2 pounds of waxy potatoes, peeled and diced into 1-inch cubes
• 1 cup of diced, smoky ham
• 1/2 cup of mayonnaise, creamy and rich
• 2 tablespoons of Dijon mustard, with its sharp, tangy kick
• 1/4 cup of finely chopped red onion, for a crisp bite
• 2 tablespoons of apple cider vinegar, to brighten the flavors
• 1 teaspoon of sugar, to balance the acidity
• 1/2 teaspoon of salt, to enhance the dish
• 1/4 teaspoon of finely ground black pepper, for a subtle heat
• 2 hard-boiled eggs, chopped, adding a creamy texture
• 1/4 cup of fresh parsley, chopped, for a pop of color and freshness

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
2. Drain the potatoes well and let them cool slightly in a large mixing bowl, about 5 minutes. This prevents the mayonnaise from breaking when mixed.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth. This creates a dressing that’s both tangy and sweet.
4. Add the diced ham, chopped red onion, and hard-boiled eggs to the potatoes. Pour the dressing over the top and gently fold everything together until well combined.
5. Sprinkle the chopped parsley over the salad and give it one final gentle mix. Chill in the refrigerator for at least 1 hour to allow the flavors to meld together beautifully.

Rich in texture and flavor, this Ham and Potato Salad offers a delightful contrast between the creamy potatoes and the smoky ham. Serve it on a bed of crisp lettuce for an extra crunch or alongside grilled meats for a hearty meal.

Ham and Potato Stew

Remembering the warmth of my grandmother’s kitchen, this ham and potato stew brings comfort on even the chilliest evenings. Rich in flavor and heartiness, it’s a dish that feels like a gentle embrace after a long day.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
• 1 pound smoked ham, cut into bite-sized pieces
• 4 cups low-sodium chicken stock, simmering
• 1 cup heavy cream, velvety and smooth
• 1 teaspoon finely ground black pepper
• 1 bay leaf, aromatic and earthy
• 2 tablespoons fresh parsley, finely chopped for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped onion and sauté until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add the diced potatoes and ham pieces to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in the simmering chicken stock and add the bay leaf, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
7. Remove the bay leaf and stir in the heavy cream and black pepper, heating through for another 5 minutes without boiling.
8. Garnish with fresh parsley before serving.

Every spoonful of this stew offers a creamy texture, with the smoky ham and tender potatoes melting together in harmony. Serve it with a crusty loaf of bread to soak up every last drop of the velvety broth, or alongside a crisp green salad for a lighter touch.

Ham and Potato Bake

As the golden hues of dawn stretch across the kitchen, there’s something deeply comforting about preparing a dish that feels like a warm embrace. Ham and Potato Bake is one such recipe, a humble yet hearty meal that weaves together simplicity and flavor in every bite.

Ingredients

• 2 cups of thinly sliced, creamy Yukon Gold potatoes
• 1 cup of diced, smoky ham
• 1/2 cup of sharp cheddar cheese, freshly grated
• 1/4 cup of rich heavy cream
• 1 tbsp of unsalted butter, melted
• 1 tsp of fragrant garlic powder
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Butter a medium-sized baking dish with the melted unsalted butter, coating the bottom and sides evenly to prevent sticking.
3. Layer the thinly sliced Yukon Gold potatoes at the bottom of the dish, creating a uniform base.
4. Sprinkle the diced smoky ham evenly over the potatoes, followed by a generous layer of freshly grated sharp cheddar cheese.
5. Drizzle the rich heavy cream over the layers, allowing it to seep down and moisten the ingredients.
6. Season the top with fragrant garlic powder, finely ground black pepper, and a pinch of sea salt for a balanced flavor profile.
7. Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
8. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Once out of the oven, the Ham and Potato Bake presents a delightful contrast of textures—creamy potatoes against the crisp edges of cheese. The smoky ham infuses every forkful with depth, making it a versatile dish that shines whether served as a cozy breakfast or a comforting dinner side.

Ham and Potato Frittata

Beneath the soft glow of the morning light, there’s something deeply comforting about the simplicity of a ham and potato frittata, a dish that feels like a warm embrace on a quiet day.

Ingredients

• 6 large farm-fresh eggs, beaten until light and frothy
• 1 cup diced Yukon gold potatoes, with their buttery texture
• 1/2 cup diced smoked ham, adding a savory depth
• 1/4 cup grated sharp cheddar cheese, for a melty richness
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, to enhance the natural flavors

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for even cooking.
2. In a 10-inch oven-safe skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Add the diced Yukon gold potatoes, spreading them evenly. Cook until they’re golden and tender, stirring occasionally, for about 10 minutes. Tip: Let them sit undisturbed for a few minutes to get a crispy edge.
4. Scatter the diced smoked ham over the potatoes, cooking for another 2 minutes to warm through and release its flavors.
5. Pour the beaten eggs evenly over the ham and potatoes, tilting the skillet to ensure the eggs settle into all the nooks.
6. Sprinkle the grated sharp cheddar cheese and finely ground black pepper on top, then transfer the skillet to the preheated oven.
7. Bake for 15-18 minutes, or until the eggs are set and the top is lightly golden. Tip: The frittata will puff up slightly; it’s ready when a knife inserted in the center comes out clean.
8. Let it rest for 5 minutes before slicing, allowing the flavors to meld beautifully. Tip: Use a rubber spatula to loosen the edges for easy serving.

Rich in flavor and with a texture that’s both fluffy and hearty, this frittata is a canvas for creativity. Serve it with a side of peppery arugula or a dollop of cool sour cream to contrast its warmth.

Ham and Potato Pancakes

Yesterday, as the golden hues of dusk painted the kitchen in warmth, I found myself craving the comforting embrace of something both hearty and simple. Ham and potato pancakes emerged as the answer, a dish that whispers of home and heart with every bite.

Ingredients

• 2 cups of russet potatoes, peeled and grated (for a crisp texture)
• 1 cup of cooked ham, finely diced (for a smoky depth)
• 1/4 cup of all-purpose flour (for binding)
• 2 large farm-fresh eggs, lightly beaten (for richness)
• 1/4 cup of whole milk (for tenderness)
• 1/2 tsp of sea salt (for seasoning)
• 1/4 tsp of freshly ground black pepper (for a slight kick)
• 2 tbsp of unsalted butter (for frying, adds a nutty flavor)

Instructions

1. In a large mixing bowl, combine the grated potatoes, diced ham, flour, beaten eggs, milk, sea salt, and black pepper. Stir gently until the mixture is evenly combined.
2. Heat a large skillet over medium heat and add 1 tbsp of unsalted butter, allowing it to melt and coat the pan evenly.
3. For each pancake, scoop 1/4 cup of the mixture into the skillet, flattening slightly with the back of the spoon to form a 3-inch round.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy around the edges. Tip: Resist the urge to flip too early; wait until the edges crisp for the perfect flip.
5. Transfer the cooked pancakes to a plate lined with paper towels to drain any excess butter. Repeat with the remaining mixture, adding more butter to the skillet as needed.
6. Serve warm. Tip: For an extra layer of flavor, top with a dollop of sour cream or a sprinkle of fresh chives.

Best enjoyed straight from the skillet, these pancakes offer a delightful contrast between the crispy exterior and the soft, savory interior. The smoky ham and earthy potatoes meld beautifully, creating a dish that’s both comforting and satisfying. Consider serving alongside a crisp green salad for a balanced meal.

Ham and Potato Dumplings

On a quiet evening, when the kitchen feels like a sanctuary, there’s something profoundly comforting about preparing ham and potato dumplings. This dish, with its humble ingredients, transforms into a tender, flavorful embrace, perfect for those moments when you crave simplicity and warmth.

Ingredients

• 2 cups of russet potatoes, peeled and finely grated
• 1 cup of cooked ham, diced into small, savory pieces
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup of all-purpose flour, plus extra for dusting
• 1/4 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt, for a subtle depth of flavor
• 2 tablespoons of unsalted butter, for a rich finish
• 1/4 cup of fresh parsley, finely chopped for a bright, herbal note

Instructions

1. In a large mixing bowl, combine the grated potatoes, diced ham, beaten egg, flour, black pepper, and sea salt. Mix gently until the ingredients are just incorporated, being careful not to overwork the mixture.
2. Lightly dust your hands and a clean surface with flour. Scoop a tablespoon of the mixture and roll it into a ball, then flatten slightly to form a dumpling. Repeat with the remaining mixture.
3. Bring a large pot of salted water to a gentle boil over medium-high heat. Carefully add the dumplings in batches, ensuring they don’t stick together. Cook for about 5 minutes, or until they float to the surface, indicating they’re done.
4. While the dumplings cook, melt the butter in a small saucepan over low heat until it’s just golden and fragrant, about 2 minutes.
5. Using a slotted spoon, transfer the cooked dumplings to a serving dish. Drizzle with the melted butter and sprinkle with fresh parsley.

Each dumpling is a little parcel of joy, with the softness of the potatoes contrasting beautifully with the salty bites of ham. Serve them alongside a crisp green salad or as a comforting side to roasted meats for a meal that feels like home.

Ham and Potato Gratin

Evenings like these call for something comforting, a dish that wraps you in warmth with every bite. Ham and Potato Gratin is just that—a layered embrace of creamy, savory goodness that feels like home.

Ingredients

• 2 cups heavy cream, velvety and rich
• 1 lb Yukon Gold potatoes, thinly sliced to translucent
• 1 cup diced ham, smoky and tender
• 1 cup shredded Gruyère cheese, nutty and melty
• 2 cloves garlic, minced to aromatic perfection
• 1 tbsp unsalted butter, for greasing
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, ground for warmth

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Generously grease a baking dish with unsalted butter, coating every corner to prevent sticking.
3. Layer half of the thinly sliced Yukon Gold potatoes at the bottom, creating a sturdy foundation.
4. Sprinkle half of the diced ham and minced garlic over the potatoes, distributing evenly for balanced flavor.
5. Repeat the layers with the remaining potatoes and ham, finishing with a top layer of potatoes.
6. In a saucepan, warm the heavy cream over medium heat until it just begins to simmer, then whisk in salt, black pepper, and nutmeg for a fragrant infusion.
7. Pour the seasoned cream over the layered potatoes and ham, ensuring it seeps into every layer for maximum creaminess.
8. Top with shredded Gruyère cheese, covering the surface for a golden, bubbly crust.
9. Bake for 45 minutes, or until the top is deeply golden and the potatoes are tender when pierced with a fork.
10. Let the gratin rest for 10 minutes before serving, allowing the layers to set for the perfect slice.

You’ll find each forkful a harmony of textures—the crisp top giving way to tender potatoes and smoky ham, all bound by creamy, cheesy goodness. Serve it alongside a crisp green salad for a contrast that highlights its richness, or enjoy it as the comforting centerpiece it is.

Ham and Potato Stir Fry

Just as the first light of dawn gently touches the kitchen window, there’s something profoundly comforting about the simplicity of a ham and potato stir fry. It’s a dish that whispers of home, of quiet mornings, and the joy of savoring each bite slowly.

Ingredients

• 2 cups of diced, golden Yukon potatoes
• 1 cup of thick-cut, smoky ham
• 2 tablespoons of rich, extra virgin olive oil
• 1/2 teaspoon of finely ground black pepper
• 1/4 teaspoon of sea salt, with its subtle crunch
• 1 tablespoon of fresh, minced garlic
• 1/2 cup of thinly sliced, sweet yellow onions

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers slightly, about 2 minutes.
2. Add the diced Yukon potatoes to the skillet, spreading them out in a single layer to ensure even cooking. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Flip the potatoes gently, then add the thick-cut ham, minced garlic, and sweet yellow onions. Stir to combine, cooking for another 4 minutes until the onions become translucent.
4. Sprinkle the finely ground black pepper and sea salt over the mixture, stirring well to distribute the seasonings evenly. Cook for an additional 2 minutes, allowing the flavors to meld.
5. Remove the skillet from heat and let the stir fry sit for 1 minute before serving to allow the flavors to deepen further.

Rich in texture and flavor, this ham and potato stir fry offers a delightful contrast between the crispy potatoes and the tender ham. Serve it alongside a sunny-side-up egg for a breakfast that feels like a warm embrace, or enjoy it as is, letting the simplicity of the dish shine.

Ham and Potato Croquettes

Zestfully, let’s embark on a culinary journey that brings comfort and nostalgia to the forefront with a dish that’s both humble and heartwarming. These ham and potato croquettes are a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 2 cups of creamy, mashed russet potatoes
• 1 cup of finely diced, savory ham
• 1/4 cup of rich, whole milk
• 2 tablespoons of unsalted butter, melted
• 1 large, farm-fresh egg, lightly beaten
• 1/2 cup of all-purpose flour, for coating
• 1 cup of golden, panko breadcrumbs
• 1/2 teaspoon of finely ground sea salt
• 1/4 teaspoon of freshly cracked black pepper
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the mashed russet potatoes, diced ham, whole milk, melted unsalted butter, lightly beaten egg, finely ground sea salt, and freshly cracked black pepper. Mix gently until all ingredients are evenly incorporated.
2. Shape the mixture into small, oblong croquettes, about 2 inches in length. For uniform cooking, ensure each croquette is of similar size.
3. Place the all-purpose flour and panko breadcrumbs in separate shallow dishes. Dredge each croquette first in the flour, shaking off any excess, then dip into the beaten egg, and finally coat evenly with the panko breadcrumbs.
4. In a deep skillet, heat vegetable oil over medium heat until it reaches 350°F. Carefully add the croquettes in batches, avoiding overcrowding, and fry until golden brown and crispy, about 3-4 minutes per side.
5. Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil. Let them rest for a minute before serving to ensure the interior sets properly.

Nestled within their crispy, golden exterior, these croquettes reveal a soft, flavorful center that’s perfectly balanced between the savory ham and the comforting potatoes. Serve them alongside a light arugula salad for a delightful contrast, or enjoy them as they are, with a dollop of creamy mustard sauce for dipping.

Ham and Potato Bread

Lingering in the quiet of the morning, the thought of baking something hearty and comforting feels like a warm embrace. This ham and potato bread, with its tender crumb and savory pockets of flavor, is just the kind of recipe that turns a simple meal into a moment of solace.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup mashed potatoes, creamy and smooth
• 1/2 cup diced ham, savory and slightly smoky
• 1/4 cup unsalted butter, melted and golden
• 1 tbsp sugar, for a hint of sweetness
• 1 tsp salt, to enhance all flavors
• 1 packet active dry yeast, for a fluffy rise
• 3/4 cup warm water (110°F), to awaken the yeast
• 1 large egg, beaten, for a rich glaze

Instructions

1. In a large bowl, dissolve the sugar and yeast in warm water, letting it sit for 5 minutes until frothy, indicating the yeast is active.
2. Stir in the melted butter, mashed potatoes, and diced ham, mixing until the ingredients are just combined.
3. Gradually add the sifted flour and salt, kneading the dough on a floured surface for about 8 minutes until it’s smooth and elastic.
4. Place the dough in a greased bowl, covering it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5 inch loaf pan.
6. Let the dough rise again for 30 minutes, preheating the oven to 375°F during the last 10 minutes.
7. Brush the top of the loaf with the beaten egg for a shiny, golden crust, then bake for 25-30 minutes until the bread sounds hollow when tapped.
8. Cool the bread on a wire rack for at least 10 minutes before slicing to allow the interior to set properly.

Yielded from the oven, this bread boasts a crust that crackles under the slightest pressure, giving way to a soft, moist interior flecked with ham. Serve it warm, slathered with butter, or alongside a bowl of soup for a meal that feels like home.

Conclusion

These 18 delicious ham and potato recipes offer something for every occasion, from cozy family dinners to festive gatherings. Tried and true, they’re sure to bring comfort and joy to your table. We’d love to hear which ones become your favorites—leave a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

Bella Bacinos