Wash the potatoes and cook covered in boiling water for about 25 minutes. Fry ham without fat until crispy and take it out. Wash and chop parsley.
Drain the potatoes, quench, peel and press them hot through a potato ricer. Add ham, parsley, egg yolk and 1-2 tsp. starch, season with salt, pepper and nutmeg. Knead to a smooth mixture.
Form to a roll (approx. 6 cm Ø) to a small thickness. Cut the roll into 1-1.5 cm thick slices.
Heat the oil in a pan. Fry the potato taler in it in 2-3 portions on each side for 2-3 minutes until golden brown.