Add the potatoes to a pot of water and bring to a boil. Cook until tender about 10 - 15 minutes. Then drain. Mash the potatoes along with the garlic, butter, cream and parsley. Season with salt and pepper to taste. Allow the mixture to cool down enough to handle.

Heat the oil in a nonstick pan over medium heat. Form the potato mixture into flat patties and fry in the oil on both sides until nicely browned then set aside.

Cook the Scrambled Eggs: In a small bowl, whisk together the eggs, milk or cream, salt, and black pepper until well combined.

In a non-stick skillet, melt butter over medium-low heat. Add the diced ham and chopped poblano pepper to the pan, cooking for 2-3 minutes until the ham is slightly browned and the pepper softens.

Pour the egg mixture into the skillet, stirring gently to create soft scrambled eggs.

Once the eggs start to set, add the shredded smoked Gouda and continue to scramble until fully cooked and the cheese is melted.

Toast the bread, then spread with jam.

Serve the eggs over the potato pancake with toast and jam, and orange juice.