Twice cooked tater cakes
- 5 baking size potatoes
- 10 slices of deli sliced ham
- 1/2 large onion
- 1 stick of butter
- 3 tablespoons of ranch dressing
- 1 teaspoon of salt
- 1/2 cup grated cheddar cheese
- 1/2 cup of seasoned bread crumbs
- 1/2 sleeve of Ritz crackers
- handful of Garden tomato and basil potato chips
While the potatoes are cooking, coat a skillet with a little olive oil, heating with medium high heat. Dice onions. Roll the ham slices up and slice small slices crosswise, separating them into tiny bits. Carmelize the onions and ham together in the hot skillet. Cook until the ham is browned. Add the ham and onion to your mashed potatoes mixing it all thoroughly. Add the shredded cheese and stir again just enough to have bits of cheese throughout. Place the bowl in the refrigerator.
In a zippered bag, place the crackers, bread crumbs and chips inside and seal it shut. Roll the ingredients with a rolling pin until you have a coarse meal. Unzip and pour onto a platter for your dredge.
Once the potatoes have cooled scoop out and make small patties. (wet your hands before making patties) Dredge the patties until they are coated with the meal and stack them on a platter until you've made all your patties. Place the platter into the freezer for 15 minutes.
Heat a skillet coated with a 1/4" of olive oil until it's nearly smoking hot. Brown off your patties on both sides. (approximately 1 minute each side) Sprinkle with salt right out of the pan. Serve!