Finely chop your ham and sauté it in a skillet over medium heat for about 5-7 minutes until lightly browned.

Preheat your oven to 160°C (fan) or 180°C (conventional).

Wash the grated potatoes under cold water to remove excess starch, then drain and squeeze out moisture.

In a mixing bowl, combine potatoes, sautéed ham, mozzarella cheese, sundried tomatoes, and parsley. Season with salt and pepper.

Lightly oil your muffin tray and spoon the potato mixture into each muffin cup, pressing down slightly.

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.

Let the muffins cool for a few minutes, then garnish with reserved ham and extra parsley before serving.