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1
Cut potatoes into halves and quarters so they cook quickly. Bring a pot of salted water to boil and add the potato pieces to cook until very tender.
2
While potatoes cook, prepare the salsa bandera by finely dicing onion, serrano chiles (with seeds), tomatoes, and cilantro. Mix together and season with salt.
3
While waiting for potatoes, dice the ham and cheese into small cubes.
4
Once potatoes are very tender, drain and let them cool slightly. Using a glass or mashing tool, mash the potatoes until crushed.
5
Add salt, diced tomato, and a pinch of ground black pepper to the mashed potatoes. Mix well.
6
Add the beaten eggs to the potato mixture, stirring well to incorporate. Mix until the texture is uniform and egg is fully incorporated.
7
Fold in the diced ham and cheese, stirring to distribute evenly throughout the mixture.
8
Add about half of the breadcrumbs to the mixture and stir together. Adjust the amount of breadcrumbs as needed to achieve a texture that holds together when formed.
9
Heat oil in a deep skillet or cazuela until very hot. Carefully drop spoonfuls of the potato mixture into the hot oil to form patties, frying until golden brown on both sides. Flip carefully to cook evenly.
10
Remove the cooked pancakes from the oil and drain on paper towels or a serving dish. Serve hot alongside the salsa bandera, rice, or beans.
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