If you like potatoes like I do, you'll simply love this!

Milo

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and shred.

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  • In a medium saucepan over medium heat, mix milk, butter and garlic. Bring to a gentle boil, then mix in potatoes, ham and Cheddar cheese. Season with salt and pepper, and cook, stirring occasionally, until the mixture reaches a dough-like consistency.

  • Heat oil in a large skillet over medium high heat. Drop potato mixture by rounded spoonfuls into the oil, and cook, turning once, until lightly browned on both sides.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

367 calories; protein 8.6g; carbohydrates 51.2g; fat 14.9g; cholesterol 37.5mg; sodium 239.9mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/16/2007
Like the other reviewer said it needs an egg so it doesn't fall apart. I made one batch and added an egg to the second batch and they stayed together. Read More
(10)

Most helpful critical review

Rating: 2 stars
03/31/2003
The batter didn't have any egg therefore it falls apart when trying to fry it. I suggest using an egg and throwing in a little bit of onion to improve the taste as well. Read More
(15)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
03/31/2003
The batter didn't have any egg therefore it falls apart when trying to fry it. I suggest using an egg and throwing in a little bit of onion to improve the taste as well. Read More
(15)
Rating: 4 stars
04/16/2007
Like the other reviewer said it needs an egg so it doesn't fall apart. I made one batch and added an egg to the second batch and they stayed together. Read More
(10)
Rating: 5 stars
09/13/2006
I scaled the recipe up to eight and followed all the conversions. I used ground beef instead of ham. Also instead of oil I used PAM cooking spray to coat my skillet. The pancakes turned out yummy and made a great dinner. I served some peas and corn to go with these on the side. Thanks for sharing Milo! A keeper that my young kids will eat. Meat and patatoes in one! Read More
(8)
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Rating: 5 stars
08/29/2002
I "mashed" rather than shredded the potatoes for a fluffier texture. I also substituted the ham for "english spinach". A nice variation of the original recipe. Very YUMMY!!! Read More
(5)
Rating: 3 stars
07/06/2010
I like the addition of ham and cheese in potato pancakes. It goes really well with applesauce on top. But I think I should have done what one reviewer did and just mashed the potatoes or used a more traditional recipe with flour/egg. I didn't care for putting them together the way the directions state. Also there is way too much oil for frying--my first batch came out soaking in oil. The second batch came out much better. Still it's a great idea and was worth trying. Read More
(4)
Rating: 4 stars
01/04/2012
These were pretty good tasted better the more we ate. Although they were more time consuming than I would have liked. Next time I may try to cook them in the oven on my large stoneware bar pan. Read More
(3)
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