Baked Ham, Egg & Cheese Potato Balls

Yield: 16–18 balls
Prep: 25–30 minutes
Chilling: 20–30 minutes
Bake: 20–25 minutes
Total: about 1 hour
Oven: 375°F / 190°C

Ingredients
Potato mixture
2 cups cooked mashed potatoes, completely cooled
3 large hard-boiled eggs, finely chopped
1 large raw egg
1½ cups shredded cheddar cheese
1 cup cooked ham, very finely diced
½ cup green onions/scallions, finely sliced
½ cup cream cheese, softened
½ cup plain 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, to taste
For topping
½ cup extra shredded cheddar
1–2 tablespoons olive oil or cooking spray
Optional
2 tablespoons grated Parmesan
2 tablespoons finely diced jalapeño
¼ teaspoon chili flakes
½ teaspoon dried parsley
Small cubes of mozzarella for a melted center
1. Prepare the potatoes
You need firm, fairly dry mashed potatoes.

If starting from raw potatoes:

Peel and cube about 3 medium potatoes.
Boil for approximately 15–20 minutes, until fork-tender.
Drain extremely well.
Mash without adding much milk or butter.
Allow the potatoes to cool completely.
Important: Wet or hot potatoes make the mixture too soft and difficult to shape. Using cold leftover mashed potatoes works particularly well.
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sipthesoup.com
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2. Prepare the eggs
Hard-boil 3 eggs.
Cool completely.
Peel.
Chop fairly finely.
Don’t puree them. Small pieces of white and yolk give the finished balls the appearance seen in the photograph.

3. Prepare the ham and vegetables
Dice the ham into small pieces, approximately ¼ inch or smaller.

Thinly slice the green onions.

If adding jalapeño, bell pepper, spinach or another vegetable, keep the pieces small and remove excess moisture.

4. Make the filling
Place in a large bowl:

2 cups cold mashed potatoes
3 chopped hard-boiled eggs
1½ cups cheddar
1 cup diced ham
½ cup green onions
½ cup cream cheese
½ cup breadcrumbs
1 tablespoon mayonnaise/sour cream
garlic powder
onion powder
paprika
black pepper
Mix gently.

Then add 1 raw egg and mix until evenly incorporated.

Check the consistency
Take about 2 tablespoons and squeeze it together.

It should form a firm ball.

If it falls apart:
Add 1–2 tablespoons breadcrumbs.

If it’s too dry:
Add 1 tablespoon cream cheese or mayonnaise.

If it’s too soft:
Refrigerate for 20–30 minutes before shaping.

Don’t make the mixture wet. Firm potatoes and chilling are important for balls that retain their shape.
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sipthesoup.com
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5. Shape the balls
Heat oven to 375°F / 190°C.
Line a baking sheet with parchment.
Scoop approximately 2 tablespoons of mixture.
Roll between your palms.
Make balls approximately 1½–2 inches wide.
Put them on the baking sheet about 1 inch apart.
Gently flatten the bottom so they don’t roll.
You should get approximately 16–18 balls.

Extra-cheesy center
For a gooey center:

Flatten 2 tablespoons of mixture in your palm.
Put a small cube of mozzarella in the middle.
Close the potato mixture around it.
Roll into a ball.
Add cheddar on top.
6. Add the cheese topping
Sprinkle additional cheddar over each ball.

Lightly brush or spray with olive oil.

The extra cheese is what produces the browned, melted cheese topping visible in the photograph.

7. Bake
Bake at:

375°F / 190°C for 20–25 minutes

until:

cheese is melted
tops are golden brown
edges are lightly browned
balls feel firm
For a deeper golden finish, broil for 1–2 minutes at the end, watching continuously.

Because the mixture contains raw egg, the center should reach 160°F / 71°C.
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sipthesoup.com

Let them rest for about 5 minutes before serving.

Air-Fryer Method
Preheat air fryer to 375°F / 190°C.

Lightly spray the basket.
Place balls in one layer.
Air-fry for approximately 10–14 minutes.
Turn carefully halfway through.
Check early because air fryers vary.
For the Exact Look in Your Photo
Use this combination:

2 cups mashed potato + 3 boiled eggs + 1 raw egg + 1½ cups cheddar + 1 cup ham + ½ cup green onion + ½ cup cream cheese + ½ cup breadcrumbs.

Shape them into relatively large balls, add extra cheddar on top and bake at 375°F/190°C for 20–25 minutes.

That combination most closely matches the chunky, creamy mixture and golden cheese crust shown in your four-panel image.

Nutrition Information
Nutrition varies according to the brands of ham, cheese, cream cheese and breadcrumbs. A reasonable estimate for 18 balls 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

3 balls: approximately 390–435 calories and 21–24 g protein.

These are estimates rather than laboratory-tested values; changing the cheese, ham or cream cheese can significantly alter calories and sodium. Comparable potato-ball recipes report substantially different nutrition depending on ingredients and portion size.
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sipthesoup.com
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Nuts & Allergen Information
Nuts
No nuts are required in this recipe.

It is naturally nut-free as written, but check packaged ingredients if cooking for someone with a severe allergy.

Contains
Egg
Milk/dairy
Wheat/gluten, if ordinary breadcrumbs are used
Gluten-free
Use certified gluten-free breadcrumbs.

Nut-free
Use ingredients from brands that don’t carry a nut cross-contamination warning if the allergy is severe.

Dairy-free
Use dairy-free cheddar and dairy-free cream cheese. Texture and melting will be somewhat different.

Recipe Q&A
Can I use leftover mashed potatoes?
Yes — and they’re excellent for this recipe. Cold leftover potatoes are generally easier to shape than freshly made, hot potatoes.
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sipthesoup.com
+1

Can I use instant mashed potatoes?
Yes. Make them thicker and drier than normal, then cool completely.

Can I leave out the ham?
Yes. Replace it with additional vegetables, cooked chicken/turkey, or simply more cheese.

Can I use bacon?
Yes. Use about ¾–1 cup cooked, crumbled bacon instead of ham.

Can I use turkey ham?
Yes. It works well, although it can have a slightly different moisture and salt level.

Can I use mozzarella?
Yes. Cheddar gives more flavor and browning; mozzarella gives a stretchier, gooier center.

Why are my balls falling apart?
Usually one of these is responsible:

potatoes are too wet
mixture is too warm
not enough breadcrumbs
mixture wasn’t chilled
vegetables contain excess water
Add 1–2 tablespoons breadcrumbs, chill for 20–30 minutes and try again.

Why did they flatten?
The mixture is probably too wet or too warm.

Chill the mixture before shaping and avoid adding too much mayonnaise.

Can I make them without breadcrumbs?
Yes. Try:

gluten-free breadcrumbs
crushed crackers
finely ground oats
almond flour if nuts are safe for you
For a nut-free version, use gluten-free breadcrumbs or finely ground oats instead.

Can I add vegetables?
Definitely. Good options include:

green pepper
corn
spinach
broccoli
jalapeño
parsley
chives
Cook watery vegetables first and squeeze out excess moisture.

Can I make them spicy?
Yes. Add jalapeño, cayenne, chili flakes, hot sauce or smoked paprika.

What dipping sauce is best?
My top choices:

ranch
garlic aioli
spicy mayo
sour cream
honey mustard
salsa
marinara
chipotle sauce
Can I freeze them?
Yes. For best results, shape the uncooked balls and freeze them on a tray until solid. Then transfer to a freezer container/bag.

They can be baked from frozen; simply allow extra cooking time and verify the center is cooked. Baked potato-ball recipes also commonly recommend freezing the shaped balls before cooking.
G
GialloZafferano

How long do cooked balls last?
Keep them refrigerated in an airtight container for approximately 3–4 days.

Reheat at 350°F / 175°C for 8–12 minutes, or in an air fryer at 350°F for approximately 4–7 minutes.

Can I microwave them?
Yes, for about 30–60 seconds, but the outside will be softer rather than crisp.

Can I make them ahead?
Yes. Shape them the day before, cover and refrigerate for up to about 24 hours, then bake.

Are they good for breakfast?
Absolutely. They’re also good for brunch, lunchboxes, appetizers, snacks or a light dinner.

How do I make them crispier?
For a crispier exterior, coat each ball in:

flour → beaten egg → seasoned panko

before baking. Baked potato-cheese balls commonly use this coating method.
H
Home Cooking Adventure

How do I make them more protein-rich?
Increase the ham slightly, use a higher-protein cheese, or serve them with Greek yogurt/ranch-style dip. For a different high-protein approach, egg, ham, potato and cottage cheese are also used together in baked breakfast recipes.
T
Tastes Lovely

Can children eat them?
Yes, assuming there are no relevant allergies. For young children, make smaller portions and cut them into appropriate bite-size pieces. Make sure the center is fully cooked.

Best Serving Idea
Serve 3–4 hot potato balls with a small bowl of ranch or garlic dip, plus fresh green onions or parsley.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.