Cheesy Potato Flatbreads with Ham: A Warm Supper from Leftover Mash

Plain cooked potatoes, mashed and cooled, give you the most control. Leftover mash containing plenty of milk or cream may need more flour and can become heavier. Use only leftovers that were cooled and stored safely and are still within their safe storage time. [1]

If cooking potatoes specifically, drain thoroughly and allow steam to escape before mashing. Let them cool before adding the egg. The aim is a soft dough you can handle gently, not a springy bread dough that needs kneading.

For about 6 small stuffed flatbreads:

• 500 g cold, plain mashed potato;

• 1 medium egg;

• 120 g plain flour, plus a little extra as needed and for dusting;

• 120 g grated melting cheese, such as cheddar;

• 80 g cooked ham, finely chopped;

• 1 tablespoon chopped chives or parsley, optional;

• black pepper;

• salt, only if needed after considering the potato, cheese and ham;

• a little neutral cooking oil for the pan.

Allergens include wheat/gluten, egg and milk. Check the ham and other ingredients for additional allergens. Using cooked ham does not mean the egg-and-flour dough can be left undercooked.

1. Mix the cooled potato, egg and 120 g flour with pepper and any needed salt. Bring together gently. If the mixture is too wet to shape, add flour a tablespoon at a time. Avoid prolonged kneading.

2. Mix the grated cheese, ham and optional herbs in a separate bowl. Divide the filling into six portions.

3. Dust your hands and the work surface lightly. Divide the dough into six portions. Flatten one into a disc, place a portion of filling in the centre, and bring the edges over it. Pinch closed, then flatten gently to roughly 1–1.5 cm thick, keeping an even layer of dough around the filling.

4. Heat a thin film of oil in a non-stick or well-seasoned frying pan over medium-low heat. Cook one flatbread first, turning carefully, until golden on both sides and fully cooked through. As a starting estimate, allow about 4–5 minutes per side, adjusting the heat and time to the thickness and your pan.

5. Check the centre of the test piece: the dough should be set, with no sticky raw flour-and-egg layer. If the outside browns before the centre cooks, lower the heat and shape the remaining pieces a little thinner.

6. Cook the remaining flatbreads in batches without crowding the pan. Add only a little oil as needed.

Very wet fillings make sealing harder. Begin with cheese and finely chopped cooked ham before experimenting. Once the dough works for you, try a small amount of mustard, cooked well-drained onion or a few finely chopped jalapeños. Each should add flavour without turning the centre into a loose sauce.

For a ham-free version, use cheese and herbs, checking that the cheese suits any dietary requirements. These are recipe variations rather than equivalent nutritional substitutions.

Serve with a crisp salad, cooked vegetables or a spoonful of yoghurt with herbs. The flatbreads already contain potato, cheese and ham, so the side can be simple.

If you use previously cooked potatoes, make this dish within their existing safe storage window; cooking again is not a way to rescue old leftovers. UK guidance recommends reheating leftovers only once. A freshly cooked batch made with freshly prepared ingredients is the simplest option when planning ahead. [1]

For any suitable leftovers, cool promptly and refrigerate. Follow the same guidance rather than leaving filled flatbreads on the counter for later grazing.

A meal like this is worth making slowly enough to learn it. Once the potato texture and pan heat become familiar, a few ordinary ingredients can give you a supper that feels entirely new.