Ham And Potato Patties With Horseradish Sauce Recipes

Steps:

• Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.

Steps:

• Mix ham, mashed potatoes, green onions, egg, Dijon mustard, dill weed, salt, black pepper, and 1/4 cup panko bread crumbs together in a bowl until thoroughly combined. If mixture is too moist to hold together, mix in an additional 1/4 cup of crumbs.
• Place remaining panko crumbs into a shallow bowl.
• Scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. Press both sides of patty into the panko crumbs; tap off any loose crumbs. Repeat with remaining mixture.
• Heat vegetable oil in a skillet over medium heat until very hot; pan-fry 2 or 3 patties at a time in the hot oil until golden brown on each side, 3 to 4 minutes per side.

Steps:

• Mix patty ingredients in a medium bowl.
• Form into 8 1/2-inch thick patties.
• Heat 1 teaspoon oil in each of two medium nonstick skillets (or cook 1 batch at a time in 1 pan).
• Add 4 patties to each pan and cook over medium heat, turning over patties 2-3 times until golden brown, about 5 minutes.
• Meanwhile, stir sauce ingredients together in a small bowl until blended. Serve with patties.

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
• Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.

Steps:

• Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, then place back in the warm pan to dry out a little.
• Pour the vinegar over the potatoes and add a few pinches of salt. Let sit for 10 mins to cool, then add the remaining ingredients and toss gently. Taste and add a little more salt if necessary, then pour into a serving dish.

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut ham into 1/4-inch thick slices and tie slices back together in shape of original ham, using kitchen string. Place ham on a rack set in a roasting pan.
• Stir honey and cloves together in a bowl and drizzle honey mixture over ham.
• Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
• Mix brown sugar, horseradish, and lemon juice together in a bowl. Baste ham with horseradish glaze, allowing glaze to drip between slices.
• Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of the sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.

Steps:

• In a small bowl, combine first six ingredients. Gently fold in whipped cream. Chill. Serve with sliced ham, ham loaf or ham balls.