Ham, Asparagus & Potato Pancake Stacker

Ham, Asparagus & Potato Pancake Stacker

I created this recipe to use up leftovers after Easter.  I should have scheduled this to be posted earlier - poor post planning on my part.  I used leftover ham, leftover mashed potatoes and then fresh asparagus from my garden - all topped with Hollandaise Sauce.

We ate this for dinner but it can also be a breakfast dish if you desire.  I called the potato layer "Potato Pancakes" but it is more like a potato croquette (a croquette is thicker and more dense than a pancake and it is usually breaded and then fried or sauteed).

IMPORTANT:  To my Gluten Free readers - the only ingredient that is not gluten free is the Hollandaise Sauce.  If you need to stay strictly Gluten free then substitute a homemade lemon cream sauce thickened with cornstarch.

Potato Croquettes (Pancakes) are being formed and then breaded with corn meal.

Printable Recipe

5 or 6 slices of ham (leftover from a previous meal is fine)

freshly picked Asparagus from your garden (or 1 bunch from the store) (wash and cut the bottom ends off or snap them off)

1 packet Hollandaise Sauce mix (prepare as described on the package) (To my Gluten Free readers - I couldn't find a gluten free Hollandaise sauce mix but you could make a lemon cream sauce and thicken it with cornstarch instead of flour).

Potato Croquettes:

5 cups mashed potatoes (leftovers work well)

2 green onions (discard ends and then wash & chop)

1 egg (lightly beaten)

black pepper (to taste)

1/2 teaspoon dried dill weed (optional)

1/2 cup corn meal (for breading)

olive oil (2 to 3 tablespoons - for sauteing)

Start by making the croquettes - prepare the ingredients as described above (chop onions & beat egg).  Now mix together the mashed potatoes, green onions, egg, pepper and dill with a fork or with you hands until completely combined.  Form about 5 or 6 croquettes (they should look like a hockey puck) and then bread/coat in cornmeal (see picture above).

Now, either steam the asparagus or saute in a little olive oil.  Also, in a different frying pan (or in the oven) - heat up the ham slices.  Begin sauteing the croquettes while the asparagus is cooking and while the ham is being heated.  Heat up the olive oil in a large pan and place the 5 or 6 potato croquettes in the oil and fry on medium heat for about 7 minutes on each side (or until desired color is achieved) (see picture below). 

The croquettes have finished cooking on both sides

Prepare the Hollandaise Sauce as described on the package.

Finally, time to build your "Stacker."  Place 1 slice of ham on each plate, then 1 croquette on top of the ham and then a few stalks of asparagus.  Serve the Hollandaise Sauce in a gravy boat - that way everyone can add their own sauce.

ENJOY!

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