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Potatoes with Ham (pommes de terre au jambon)

Breaded potato cakes with finely chopped ham, egg, butter, and grated onion, fried in butter or deep-fried, served with a green salad or potato salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 362 (falt i det fri)

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About the dish

A French-inspired potato dish in Erken's potato chapter, where boiled potatoes and ham are worked into breaded cakes. She recommends a green salad or potato salad alongside.

How to make it

  1. 1

    Make the dough

    Rub or press the boiled potatoes through a purée press. Stir in the finely chopped ham, the eggs (hold back a little for breading), melted butter, pepper, salt, and the grated onion.

  2. 2

    Form the cakes

    Work the dough into round or pointed cakes.

  3. 3

    Bread and fry

    Turn the cakes in the reserved egg and then in breadcrumbs. Fry them golden in butter, or deep-fry them in lard.

  4. 4

    Serve

    Serve the cakes with a green salad or potato salad.

Changes from the original

"Crushed bread" modernized to breadcrumbs/rusk crumbs, and a pot of lard mentioned as an alternative to frying in butter. The amount of onion estimated at one small onion.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 362) → Modernised~83% of the text changedremovedadded
1½ kg. 1,5 kg poteter (kokte). 125 gr. g skinke (finhakket). 3 stk egg (litt tas fra til panering). 30 gr. g smør (smeltet). pepper (etter smak). salt (etter smak). 1 stk liten løk støtt brød De kokte poteter gnides fint (revet). 2 dl griljermel eller presses gjennem purépresse, irøres den finhakkede kavring (til panering). smør eller smult (til steking). Gni eller press de kokte potetene gjennom purépresse. Rør inn finhakket skinke, eggene, det smeltede eggene (hold igjen litt til panering), smeltet smør, pepper, salt og en liten, reven løk. Deigen arbeides den revne løken.. Arbeid deigen til runde eller spidse kaker, som vendes spisse kaker.. Vend kakene i egg — ta litt fra de 3 — det gjenværende egget og støtt brød. Stekes deretter i smør griljermel. Stek dem gylne i smør, eller smultgryte. Serveres sammen friter dem i smult.. Server kakene med grønsalat grønn salat eller potetessalat. potetsalat.

Note on Modernised

«støtt brød» er modernisert til griljermel/kavring, og smultgryte er nevnt som alternativ til steking i smør. Løkmengden er anslått til én liten løk.

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Frequently asked questions

Which potatoes should be used?
Already boiled potatoes rubbed fine or pressed through a potato ricer (purée press). The recipe uses 1½ kg for 6 servings.
How do I bread the cakes?
Set aside a little of the 3 eggs for breading. Form the dough into round or pointed cakes, turn them first in egg and then in crushed bread (breadcrumbs).
Should they be pan-fried or deep-fried?
Both work: the recipe says fry in butter or in a pot of lard (deep-fried in lard).
What is served with them?
A green salad or potato salad, according to the original in Stor kokebok (1914), p. 362.

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