• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
La Saucy Kitchen
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pork

    Tortitas de Papa con Queso y Jamón (Potato Patties with Ham and Cheese)

    Published on: Mar 16, 2022 · About 3 minutes to read this article. ·591 words. · Published by Mirna Pena

    Jump to Recipe·Print Recipe
    Spread the love
     45       
    45
    Shares

    Tortitas de Papa con Queso y Jamon (Potato Patties with Ham and Cheese) are just like the original potato patties with cheese or potato cakes with cheese just add some really good dice or cubed ham to it!

    Crispy burnt cheese edges are everything!

    This is great for dinner, especially for kids!

    This was inspired by my original post of Tortitas de Papa con Queso. Because of how good those are I diced that adding ham would really kick these up a notch!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Tips, Notes, & Substitutions
    • Tortitas de Papa con Queso y Jamón (Potato Patties with Ham and Cheese) Recipe

    Ingredients

    • yellow potatoes
    • cheese of choice – Chihuahua, mozzarella, manchego, fresco, or panela (see notes)
    • bread crumbs, plain unseasoned
    • 1 egg
    • ham off the bone
    • garlic powder
    • salt
    • ground black pepper
    • Vegetable oil for frying

    Instructions

    Start by washing the potatoes and adding them to a pot and fill with water, enough to cover the potatoes.

    Cover with a lid, bring to a boil, and cook until the potatoes are fork tender (times may vary depending on the size of your potatoes).

    Once your potatoes have finished cooking, remove them from the water and let them cool just long enough to handle.

    Peel off the skin and place them in a bowl.

    Mash the potatoes until there are no large clumps.

    process photos
    process shots

    To your mashed potatoes add the cheese, bread crumbs, egg, ham, garlic powder, salt and pepper. Mix really well.

    Using a ⅓ measuring cup, scoop some of the potato mix and with your hand form a ball, lightly pat the ball between both hands until a disc is formed. The patty should be about 3 inches in diameter and about ¾ inches thick. Or to your liking.

    To a skillet add some vegetable oil or any neutral oil, enough so that it’s ¼ of an inch deep.

    Test the oil by adding a small little piece of the potato mix. If it bubbles it’s ready.

    Once the oil is ready, add your patties to the pan. Do not overcrowd the pan, add about 3-4 at a time, depending on the size of your pan.

    Cook for about 2-3 minutes on one side and flip and cook for another 2-3 minutes or until golden brown on the other side.

    Remove from the oil and set aside on a plate with a paper towel to absorb any oil from the patty.

    Repeat until all your potato patties are cooked.

    Serve with a side salad and some corn tortillas.

    Enjoy!

    Storage

    Refrigerate for up to 5 days in an airtight container or zip bag.

    Tips, Notes, & Substitutions

    When flipping the patties I like to use 2 spatulas or 1 spatula and a fork so that it doesn’t splash oil everywhere because the patty is still very soft and could fall apart in the process. I use one to hold the patty underneath and the other to hold at the top and flip. I keep my heat about medium-low.

    Types of Cheese

    Chihuahua and mozzarella cheese will make the potato patties softer and will crumble a little more in the oil, but are delicious and my fave of all the cheeses, but queso fresco or panela is the cheese most people use when making these potato patties.

    Types of Ham

    For the ham, I prefer ham of the bone because it’s neutral goes well with anything, but you can also do a black forest ham or smoked ham. Honey ham or other sweeter hams would be fine too just remember the tortitas will also end up on the sweeter side.

    6 potato patties on a white plate
    Diced ham really kicks this up a notch!
    • Agua de Piña y Pepino (Pineapple and Cucumber Agua Fresca)
    • Gorditas de Rajas con Queso
    • Coffee Horchata (Horchata de Café)
    • Carne en Su Jugo
    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

    Tortitas de Papa con Queso y Jamón (Potato Patties with Ham and Cheese) Recipe

    • Author: Mirna Pena
    • Prep Time: 30 minutes
    • Cook Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: 4–6 servings 1x
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Mexican
    Print Recipe
    Pin Recipe

    Description

    Tortitas de Papa con Queso (Potato Patties with Ham and Cheese) y Jamon are just like the original potato patties with cheese or potato cakes with cheese just add some really good dice or cubed ham to it!


    Ingredients

    Scale

    2 pounds of yellow potatoes (4 cups mashed) 

    1 cup of cheese of choice – Chihuahua, mozzarella, manchego, fresco, or panela (see notes)

    ½ cup bread crumbs, plain unseasoned

    1 egg

    ½ pound ham off the bone, sliced thick, cut into cubes

    1 teaspoon garlic powder

    ½ teaspoon salt or to taste

    Vegetable oil for frying


    Instructions

    Start by washing the potatoes and adding them to a pot and fill with water, enough to cover the potatoes.

    Cover with a lid, bring to a boil, and cook until the potatoes are fork tender (times may vary depending on the size of your potatoes).

    Once your potatoes have finished cooking, remove them from the water and let them cool just long enough to handle.

    Peel off the skin and place them in a bowl.

    Mash the potatoes until there are no large clumps.

    To your mashed potatoes add the cheese, bread crumbs, egg, ham, garlic powder, salt and pepper. Mix really well.

    Using a ⅓ measuring cup, scoop some of the potato mix and with your hand form a ball, lightly pat the ball between both hands until a disc is formed. The patty should be about 3 inches in diameter and about ¾ inches thick. Or to your liking.

    To a skillet add some vegetable oil or any neutral oil, enough so that it’s ¼ of an inch deep.

    Test the oil by adding a small little piece of the potato mix. If it bubbles it’s ready.

    Once the oil is ready, add your patties to the pan. Do not overcrowd the pan, add about 3-4 at a time, depending on the size of your pan.

    Cook for about 2-3 minutes on one side and flip and cook for another 2-3 minutes or until golden brown on the other side.

    Remove from the oil and set aside on a plate with a paper towel to absorb any oil from the patty.

    Repeat until all your potato patties are cooked.

    Serve with a side salad and some corn tortillas.

    Enjoy!


    Notes

    When flipping the patties I like to use 2 spatulas or 1 spatula and a fork so that it doesn’t splash oil everywhere because the patty is still very soft and could fall apart in the process. I use one to hold the patty underneath and the other to hold at the top and flip. I keep my heat about medium-low.

    Chihuahua and mozzarella cheese will make the potato patties softer and will crumble a little more in the oil, but are delicious and my fave of all the cheeses, but queso fresco or panela is the cheese most people use when making these potato patties.

    For the ham, I prefer ham of the bone because it’s neutral goes well with anything, but you can also do a black forest ham or smoked ham. Honey ham or other sweeter hams would be fine too just remember the tortitas will also end up on the sweeter side.

    Keywords: tortitas de papa con queso y jamon, potato patties with ham and cheese, tortas de papa, torrejas

    Did you make this recipe?

    Tag @lasaucykitchen on Instagram and hashtag it #lasaucykitchen

    More Pork

    • Chorizo con Papas (Mexican Chorizo with Potatoes)
    • Pork and Calabacitas Stew (Guisado de Puerco con Calabacitas)

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, what’s up! I’m Mirna! Thanks for stopping by! Join me in making some delicious and authentic Mexican meals and lots of other family faves!

    Follow me!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Posts

    Birria Quesa Tacos

    Caldo de Albondigas

    Chorizo con Papas (Mexican Chorizo with Potatoes)

    Dulces Enchilados

    Gorditas de Azucar (Sweet Griddle Cakes)

    up close photo of beer can with red chamoy rimming the top as it drips down the can

    Mango Chamoy Rim Paste

    Pineapple Empanadas (Empanadas de Piña)

    Tamarindo Chamoy Rimmer Paste

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Contact

    • Contact Me

    COPYRIGHT © 2023 LA SAUCY KITCHEN