We’ve been making Potato Pancakes for years.

Potato Pancakes with Ham, Cheese and Spinach

Potato pancakes make wonderful appetizers with my homemade ranch dressing for dipping. Potato pancakes are a good way to use up leftover ham and mashed potatoes. The cheese just gives them a tasty addition to the recipe. These pancakes are great for breakfast with eggs and you can double the recipe. These pancakes will keep in the refrigerator for several days and can be reheated in the microwave.

Potato Pancakes with Ham, Cheese and Spinach

1 cup leftover mashed potatoes
1/2 cup chopped green onions
1 cup chopped baby spinach
1/4 cup shredded cheddar cheese
1/2 cup cooked, chopped ham
1 large egg
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon black pepper
5 tablespoon all-purpose flour
1/4 cup oil for frying

Combine mashed potatoes, onion, spinach, cheddar cheese, chopped ham in a bowl. Add egg, dill weed, salt and pepper and mix well with spoon. Stir in flour. Flour your hands by dusting them with a little flour so mixture will not stick to them and make into patties. Heat 1/4 cup oil in skillet and add patties cooking on medium heat until brown on both sides. Makes six potato pancake patties. Enjoy.

These are good with or without the ranch dressing but I am adding the recipe for the dressing below. It is good on anything!



1/2 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise (could use Miracle Whip)
1 teaspoon dried parsley (could use fresh parsley)
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried chives (could use fresh chives)
Whisk together all ingredients and refrigerate for 2 to 3 hours. Makes about 1 1/4 cups dressing. Will keep in the refrigerator for several days.

Be sure and PIN the potato pancakes for later: the-southern-lady-cooks-potato-pancakes-ham-cheese-spinach

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