By Jean Doherty

This is an easy way to make a savory and delicious dish with the leftover ham after Christmas.

4 medium russet potatoes,  
peeled, and chopped into a
small pieces

1 cup chopped ham

1 egg, lightly beaten

4 green onions, thinly
sliced

1/4 cup flat-leaf parsley
leaves, chopped

1 1/2 teaspoons hot English
mustard

1/2 cup dried breadcrumbs

Extra virgin olive oil

Salad greens

Place the spuds in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 15 minutes or until tender. Drain. Transfer to a large bowl. Roughly mash and add ham, egg, green onions, parsley and mustard to the mash. Season with salt and pepper and taste. Using 1/4 cup mixture at a time, shape into twelve inch-thick patties. Place breadcrumbs in a shallow dish. Lightly coat patties with the breadcrumbs.
Heat the olive oil in a large, non-stick frying pan until hot. Cook the cakes, in batches, for 5 minutes each side or until golden and warmed through. Serve with salad greens and a light vinaigrette. Sprinkle with a little blue cheese if liked… You are a chef!