Love hash browns? These ham and potato pancakes are a step up above them, and are sure to become your breakfast favorite.
These crispy pancakes are lightly flavored and super easy to make, making them a great family breakfast recipe idea.
Best of all, they feature chicken ham, which lends you a nice bit of protein added in too!
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Ingredients For the Recipe
To make these ham and potato breakfast pancakes, here’s all you’ll need.
- Eggs: 1
- Potato (thin sliced into juliennes): 1 large
- Chicken ham (thin sliced into juliennes): 3-4 slices
- Salt: ½ tsp
- Pepper powder: ½ tsp
- Mixed herb seasoning: 1 tsp
- Corn flour: ¼ cup
How to Make the Ham And Potato Breakfast Pancakes
Once you have all the ingredients ready, here’s what you’ll need to do to make the ham and potato breakfast pancakes.
Soak the potatoes in water for 10 minutes. Strain the water and dry the potatoes. Keep aside.
Take a mixing bowl. Add the potatoes followed by the ham.
Break open the egg and add in the remaining ingredients and mix well.
Heat oil in a pan. Take a small portion of the mixture and shape it into a pancake. Make at least 3 pancakes.
Cover and cook for 8-10 minutes on low heat. Once one side turns crispy, rotate and let the other side cook for another 8-10 minutes.
Transfer to a plate. Sprinkle salt and pepper on top of the yolks.
Garnish with coriander and enjoy!
Frequently Asked Questions
I kept things simple and just used some potatoes, chicken ham and eggs as the key ingredients. You can actually add in lots of other ingredients too, based on what you have at hand.
Finely sliced veggies like bell peppers, carrots and zucchini are great additions. You can also choose to add chopped green onions or fresh herbs of your choice if you want to. 
If you have any leftovers, you can refrigerate them for up to 2 days in an airtight container.
To reheat them, simply pop them in the microwave or reheat them on a nonstick pan. 
Tips & Tricks to Make the Ham And Potato Breakfast Pancakes
Making these ham and potato breakfast pancakes is super easy, but you might want to note down these little tips and tricks too.
- I used corn flour as the binding agent for the pancakes, but you can also choose to use regular flour or whole wheat flour if you want to.
- To make these breakfast pancakes more crispy, you can use rice flour instead of corn flour.
- I seasoned the pancakes with a mixed herbs seasoning, but if you want to, you could also choose to add some garlic powder or paprika into the mix.
- I would recommend using a non-stick pan or a cast iron skillet to make these pancakes. Using a stainless steel pan will cause the pancakes to stick and even end up breaking apart when you try to flip them over.
- You can also choose to make these pancakes with some leftover boiled potatoes if you want to. Simply smash the boiled potatoes and add in all the other ingredients, add a bit of milk (if needed) to turn this mixture into a pourable consistency and then make the pancakes.
Serving Ideas & Suggestions
These crispy ham and potato breakfast pancakes can be enjoyed on their own, or topped with some grated cheese or a dollop of sour cream before serving.
For a bit of extra flavor, you can also drizzle some hot sauce on the top and finish up with a sprinkle of fresh herbs of your choice.
Loved this easy breakfast recipe? Inspired to try some more delicious and healthy breakfasts? Here are a few handpicked recipes you might want to try out.
📖 Recipe
Ham and Potato breakfast pancakes
Ingredients
- 1 Eggs
- 1 large Potato, thin sliced into juliennes
- 3-4 slices Chicken ham, thin sliced into juliennes
- ½ teaspoon Salt
- ½ teaspoon Pepper powder
- 1 teaspoon Mixed herb seasoning
- ¼ cup Corn flour
Instructions
- Soak the potatoes in water for 10 minutes. Strain the water and dry the potatoes. Keep aside.
- Take a mixing bowl. Add the potatoes followed by the ham.
- Break open the egg and add in the remaining ingredients and mix well.
- Heat oil in a pan. Take a small portion of the mixture and shape it into a pancake. Make at least 3 pancakes.
- Cover and cook for 8-10 minutes on low heat. Once one side turns crispy, rotate and let the other side cook for another 8-10 minutes.
- Transfer to a plate. Sprinkle salt and pepper on top of the yolks.
- Garnish with coriander and enjoy!
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