Baked Ham, Egg & Cheese Potato Balls
Yield: about 16–18 balls
Prep: 25 minutes
Bake: 20–25 minutes
Total: about 50 minutes
Difficulty: Easy
Best for: Breakfast, brunch, appetizer, snack, lunchbox
Ingredients
Main mixture
2 cups cooked mashed potatoes, cooled
3 large eggs, hard-boiled and finely chopped
1 large raw egg
1½ cups shredded cheddar cheese
1 cup diced cooked ham, very finely chopped
½ cup green onions/scallions, finely sliced
½ cup cream cheese, softened
½ cup breadcrumbs
1 tablespoon mayonnaise or sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon black pepper
¼–½ teaspoon salt, depending on how salty the ham and cheese are
For the outside
½ cup additional shredded cheddar
1–2 tablespoons olive oil or cooking spray
Optional
2 tablespoons grated Parmesan
¼ teaspoon dried parsley
Pinch of chili flakes
2 tablespoons finely diced jalapeño
Mozzarella for a stretchy center
Full Step-by-Step Recipe
1. Prepare the potatoes
Use potatoes that have been fully cooked and cooled.
You can boil:
3 medium potatoes, peeled and cubed
Boil in salted water for about 15–20 minutes, until completely fork-tender.
Drain extremely well and mash.
Important: Don’t add a lot of milk or butter. The potato mixture needs to be fairly dry so the balls hold their shape.
Let the mashed potatoes cool before mixing.
2. Prepare the eggs
Hard-boil 3 eggs.
Cool, peel and chop them into small pieces.
The chopped egg gives the finished balls the little white-and-yellow pieces visible in the photograph.
3. Prepare the ham and vegetables
Dice the ham into very small cubes.
Slice the green onions thinly.
For the closest appearance to the photograph, keep the ham pieces fairly small rather than shredding them.
4. Make the mixture
In a large bowl combine:
2 cups mashed potatoes
3 chopped hard-boiled eggs
1½ cups shredded cheddar
1 cup diced ham
½ cup green onions
½ cup softened cream cheese
½ cup breadcrumbs
1 tablespoon mayonnaise
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon black pepper
Mix gently.
Then add 1 raw egg and mix until everything is evenly combined.
The mixture should be thick enough to form a ball when squeezed.
Check the consistency
Take about 2 tablespoons of mixture and squeeze it in your hand.
If it falls apart:
Add 1–2 tablespoons breadcrumbs.
If it is too dry:
Add 1 tablespoon cream cheese or mayonnaise.
If it is very soft:
Refrigerate for 20–30 minutes before shaping.
Don’t make the mixture wet. A firm mixture gives you the round balls shown in the photo.
5. Shape the balls
Line a baking sheet with parchment paper.
Scoop approximately 2 tablespoons of mixture for each ball.
Roll between your palms to make balls approximately 1½–2 inches wide.
Place them on the baking sheet with about 1 inch between each.
You should get approximately 16–18 balls.
For the photograph’s appearance, gently flatten the bottom so they don’t roll around.
6. Add the cheese topping
Sprinkle a little shredded cheddar over each ball.
This is what creates the melted, browned cheese crust seen on the finished balls.
Lightly spray or brush the balls with olive oil.
7. Bake
Preheat oven to:
375°F / 190°C
Bake for approximately:
20–25 minutes
until:
the outside is golden
the cheese is melted
the edges are lightly browned
the balls feel firm
For extra browning, switch to broil/grill for 1–2 minutes at the end.
Watch them closely because the cheese can burn quickly.
Since the mixture contains raw egg, the center should reach 160°F / 71°C. USDA guidance lists 160°F as the minimum for egg dishes.
Extra-Cheesy Version
For the most indulgent version, put a small cube of mozzarella inside each ball.
Take:
2 tablespoons mixture
Flatten it in your palm
Place ½ teaspoon mozzarella in the center
Close the mixture around it
Roll into a ball
Top with cheddar
When you cut one open, you’ll get a melted cheese center.
Air Fryer Method
Preheat air fryer to 375°F / 190°C.
Spray the basket lightly.
Place the balls in a single layer.
Air fry for approximately:
10–14 minutes
Turn them gently halfway through.
Because air fryers vary considerably, start checking around 10 minutes.
Make-Ahead / Freezer Method
These are excellent for meal prep.
Refrigerate
Shape the uncooked balls and refrigerate them in a covered container for up to 24 hours.
Bake when ready.
Freeze
Place shaped, uncooked balls on a parchment-lined tray.
Freeze until solid, then transfer to a freezer bag/container.
They can be baked directly from frozen; allow additional cooking time and check the center for doneness.
A similar baked potato-ball recipe also recommends freezing the balls before cooking.
Storage
Refrigerator
Store cooked balls in an airtight container for up to 3–4 days.
Reheating
Oven: 350°F / 175°C for 8–12 minutes
Air fryer: 350°F / 175°C for 4–7 minutes
Microwave: 30–60 seconds, although the exterior won’t remain crispy.
For leftovers, USDA recommends reheating to 165°F / 74°C.
Approximate Nutrition
Nutrition depends heavily on the brand of ham, cheese, potatoes, cream cheese and breadcrumbs.
Using the quantities above and assuming 18 balls, the approximate nutrition per ball is:
Nutrient Approx. per ball
Calories 130–145 kcal
Protein 7–8 g
Carbohydrates 9–11 g
Fat 7–9 g
Saturated fat 3–4 g
Fiber ~1 g
Sugar ~1 g
Cholesterol ~45–55 mg
Sodium 250–350 mg
Calcium 100–130 mg
Iron ~0.6–0.9 mg
Potassium 100–150 mg
For 3 balls: roughly 390–435 calories and 21–24 g protein.
These are estimates rather than laboratory-tested nutrition values.
Allergens
This recipe normally contains:
Milk/dairy: cheddar and cream cheese
Egg: hard-boiled and raw egg
Wheat/gluten: breadcrumbs, depending on brand
Gluten-free
Use certified gluten-free breadcrumbs.
Dairy-free
Use dairy-free cream cheese and dairy-free shredded cheese. The flavor and melting characteristics will change somewhat.
Egg-free
This is more difficult because egg helps bind the mixture. You can substitute a commercial egg replacer, but the texture will be different.
Important Tips for Perfect Balls
1. Cool the potatoes first.
Hot, wet potatoes make the mixture difficult to shape.
2. Don’t overdo the mayonnaise.
Too much moisture causes the balls to spread.
3. Chop the ham small.
Large chunks make the balls break apart.
4. Refrigerate if necessary.
20–30 minutes of chilling makes shaping much easier.
5. Don’t overcrowd the tray.
Air needs to circulate around each ball so the outside browns.
6. Use parchment.
The melted cheese can otherwise stick to the baking tray.
7. Don’t rely only on color for doneness.
Because the recipe contains raw egg, check the center with a food thermometer if possible. Egg dishes should reach 160°F/71°C.
Recipe Q&A
Can I use leftover mashed potatoes?
Yes — they’re actually ideal. If they’re already seasoned, reduce the added salt.
Can I use instant mashed potatoes?
Yes. Make them thicker than normal and allow them to cool completely before using.
Can I use turkey ham?
Yes. Turkey ham works well, although the flavor and moisture will differ.
Can I use bacon instead of ham?
Absolutely. Use approximately ¾–1 cup cooked, crumbled bacon.
Can I use mozzarella instead of cheddar?
Yes. Cheddar gives stronger flavor and better browning, while mozzarella gives more stretch.
Why are my balls falling apart?
Usually one of three things:
potatoes are too wet
mixture isn’t chilled
insufficient binder
Add 1–2 tablespoons breadcrumbs and refrigerate for 20–30 minutes.
Why did they flatten?
The mixture probably contains too much moisture or the balls weren’t chilled. Also avoid excessive mayonnaise.
Can I make them without breadcrumbs?
Yes, but they may be softer. Substitute with:
crushed crackers
almond flour
gluten-free breadcrumbs
finely ground oats
Can I add vegetables?
Yes. Good choices include:
finely diced bell pepper
corn
spinach
broccoli
jalapeño
parsley
Cook watery vegetables first and squeeze out excess moisture.
Can I make them spicy?
Yes. Add ¼–½ teaspoon chili flakes, diced jalapeño, cayenne, or a little hot sauce.
What sauce goes with them?
Excellent choices are:
ranch
garlic aioli
sour cream
spicy mayo
honey mustard
salsa
marinara
chipotle sauce
Are these breakfast or dinner?
Both. They’re particularly good for breakfast/brunch, but they’re also a great appetizer or quick lunch.
Can children eat them?
Yes, provided the ingredients are age-appropriate and the balls are cooked thoroughly. For young children, make smaller, softer portions and cut them appropriately.
Can I fry them?
Yes, but baking is easier and less greasy. Similar ham-and-cheese potato-ball recipes traditionally use a coating and frying method, while baked versions work well around 350–375°F.
Best Version for the Photo
If your goal is to reproduce the exact look of the photograph, I’d use:
2 cups mashed potato + 3 chopped boiled eggs + 1 raw egg + 1½ cups cheddar + 1 cup ham + ½ cup green onion + ½ cup cream cheese + ½ cup breadcrumbs, then shape into 1½–2-inch balls, top with extra cheddar, and bake at 375°F for about 20–25 minutes.
