English-Style Ham and Potato Cakes with capers

Breakfast / Brunch

English-Style Ham and Potato Cakes with capers

Crispy potatoes dotted with ham are ideally suited to breakfast, but these English-Style Ham and Potato Cakes with capers are not exclusive to mornings by any means.


8 cakes

Total Time

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Combine hash browns, ham, scallions, capers, parsley, mustard, and nutmeg; season with salt and pepper. Transfer two-thirds hash brown mixture to a food processor; pulse until nearly smooth, 30 seconds.

Combine hash brown purée and remaining hash brown mixture; stir in eggs until combined.

Form hash brown cake mixture into eight cakes (using a ⅓ cup measure); arrange on a baking sheet, then freeze 10 minutes.

Melt 1 Tbsp. butter with 1 Tbsp. oil in a 12-inch cast-iron skillet over medium heat; add half the cakes and cook until golden brown and hash browns are cooked through, 35 minutes per side. Repeat cooking with remaining butter, oil, and cakes.


Portion the hash brown and ham mixture on a baking sheet, then flatten the portions into cakes by hand, cover, and chill overnight in the refrigerator. The cakes are ready to cook in the morning.

Nutritional Facts

Nutritional Facts

Per cake

Calories: 175

% Daily Value*

Total Fat 11g 16%

Saturated Fat 4g 20%

Cholesterol 76mg 25%

Sodium 380mg 15%

Carbs 1g 0%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

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