Preheat your oven to 160°C (fan-forced) or 180°C (conventional). Gather your ingredients and prepare your muffin tray.

In a skillet over low heat, sauté finely chopped ham until lightly browned, about 5-7 minutes. Set aside.

Wash and grate potatoes under cold water. Drain well and squeeze out excess moisture.

In a mixing bowl, combine grated potatoes, sautéed ham (reserve some for later), grated cheese, chopped sundried tomatoes, parsley, salt, and black pepper. Mix well.

Oil your muffin tray and scoop ½ cup of the potato mixture into each well, flattening the tops.

Bake in the preheated oven for 20-25 minutes until golden brown and firm.

Remove from the oven, garnish with reserved sautéed ham and parsley, and serve warm.