These low carb 3-ingredient ham Sinclair patties are the kind of old-school recipe that proves simple pantry cooking never really goes out of style. They have that church-potluck, make-a-double-batch feel to them, and I love that something made decades before anyone talked about low carb still fits so easily into a modern weeknight dinner plan. With salty chopped ham, eggs, and cheese crisping into little savory patties, this is the sort of thrifty, practical recipe that feels especially handy when the fridge looks a little bare.
Serve these patties hot with a simple green salad, sliced tomatoes, steamed green beans, or a scoop of cauliflower mash for an easy low carb plate. They also work really well as a brunch item with fruit on the side for anyone at the table who is not counting carbs, and I think a little mustard or a dollop of sour cream on the side makes them even better.
Low Carb 3-Ingredient Ham Sinclair Patties
Servings: 4
Ingredients
2 cups finely chopped cooked ham
Directions
1. Heat a large nonstick skillet or well-seasoned frying pan over medium heat while you finely chop the ham and beat the eggs in a medium bowl.
2. Add the chopped ham, shredded cheddar, and beaten eggs to the bowl, then stir until the mixture is evenly combined and holds together.
3. Scoop the mixture into the hot skillet in small mounds, flattening each one gently with a spatula to form patties with a little space between them.
4. Cook for 3 to 4 minutes per side, or until the cheese has melted and crisped around the edges and the patties are deeply golden brown and hold together easily when flipped.
5. Transfer the patties to a plate lined with paper towels for a minute if needed, then serve warm.
Variations & Tips
Use a different cheese: Sharp cheddar gives the most classic flavor, but pepper jack, Swiss, or a Colby Jack blend also works. Just use a cheese that melts well so the patties hold together properly.
Make them smaller: For party trays or brunch spreads, make these as mini patties. They cook a little faster and are easy to serve with toothpicks and a dipping sauce on the side.
Watch the heat: Medium heat is your friend here. If the pan is too hot, the cheese can brown before the eggs have time to set and bind everything together.
Prep ahead: You can chop the ham and shred the cheese ahead of time so the mixture comes together in just a minute after work. That little bit of prep makes this recipe especially useful on busy nights.
Don’t overcrowd the skillet: Cook in batches if needed so you have enough room to flip each patty cleanly. That helps them stay crisp instead of steaming.
