This summer we welcomed our sweet new baby Milo 8 weeks early. He is such a little fighter and I’m happy to report that he’s doing so well! He’s a happy sweet pudgy 4 month old and you would never know he was born early. One challenge with having a preemie is that they have a more delicate immune system than most babies. I don’t take him to the grocery store like I enjoyed with Noah as a baby. We try to expose him to as little germs as possible during this holiday cold and flu season.
The single greatest invention of all time for mothers working or stay at home, has to be the curb side pickup system for getting groceries that Fred Meyer now offers, Click List. My very favorite Fred Meyer, right by my house, participates in the program and I can honestly say that it’s saved me! I need the grocery store so often these days because of the nature of my job. I can easily go three or four times a week. Because Milo is a preemie I can’t go in until he’s a bit older and stronger.
I literally order all my groceries online the night before and pick them up the next morning. They are kind and fast and always have what I need. I pull up, call the number and here comes the groceries! I can’t tell you what a lifesaving perk this has been for my life and family! I highly recommend using this service this holiday season and for the rest of your life. During the holidays I don’t know of a family out there that doesn’t make at least one ham during the holidays. I’m picky when it comes to any meats and The Fred Meyer flame crafted ham is so delicious and special. I ordered one through Click List along with my other groceries and it made an excellent dinner. I had so many leftovers and wanted to do something a little different beyond your traditional ham and eggs the next day. I decided to take my leftovers and make these delicious potato cakes with chive sour cream. I hope you have the happiest holiday season and try this recipe.
Danielle
Ham & Potato Cakes with Chive Sour Cream
1 1/2 cups diced leftover ham
2 russet potatoes grated
1/2 cup red onion diced finely
1 egg
1/4 cup flour
Salt & pepper to taste
2 tbsp. butter
2 tbsp. oil for the frying pan
Chive Sour Cream
1 cup sour cream
½ cup chopped chives
salt & pepper to taste
Heat a skillet over medium heat for 2-3 minutes add one tbsp. of butter and sauté the onions and ham. Once the onions have slightly caramelized add the mixture to a mixing bowl. (about 5-6 minutes) Add the potato, egg, flour and salt and pepper then mix everything thoroughly.
Add the remaining butter and oil to the frying pan and spoon 2-3 tbsp. of the potato mixture into the pan, at least 3 cakes at a time. Fry for 2-3 minutes per side until its golden and the potatoes are cooked through. Drain cakes on a paper towel and sprinkle with sea salt while warm. Repeat this process until the batter is gone.
To make the sour cream simply mix all the Ingredients and generously dollop onto the potato cakes. Sour cream keeps for up to 3 days in the fridge.
