Peel the potatoes, wash them, and cut them into pieces. Boil them for about 8–10 minutes. Meanwhile, cut the ham into small pieces.

Once the potatoes are cooked (you should be able to pierce them easily with a toothpick and they should be tender), drain them and transfer to a plate or dish. Mash them with a fork until you have a fairly thick mash.

Add a pinch of salt and the chopped ham (you can also add a little garlic powder or parsley if you like), and mix well.

Take small portions and shape them into croquettes (round, oval, or any shape you prefer). Coat them lightly in flour, dip in beaten egg, then roll in breadcrumbs to coat.

Heat plenty of oil in a skillet and fry the croquettes until golden and crispy, turning them occasionally so they don't burst. Enjoy these unique and tasty croquettes—you'll want to make them again!