Peel the potatoes and cut into small cubes. Cover with cold water and simmer until the potatoes are fork-tender. Drain water and mash them well. Allow to cool to room temperature.

Melt the butter over medium heat. Add the green and sweet onions and garlic. Cook for about 2 minutes. Add the butter and cooked onion and garlic mixture, along with the heavy cream and ham to the cooked and mashed potatoes. Mash again until well combined.

Stir in the cheese, Tabasco sauce and salt until well combined. Store the potato mixture covered in the refrigerator until ready to use. Can be made up to 3 days ahead.

Set up a breading station with three shallow bowls. Add flour to one. Beat the eggs and water together in the second. Add the Panko crumbs to the third.

Measure out 2 tablespoon sized patties of the potato mixture and lightly shape with your hands.

Dip each in the flour, then the egg, then the Panko. You will have 20 - 22 croquettes.

Place each breaded croquette on a large cutting board in a single layer. Put them in the freezer for 15 minutes.

While freezing, combine the sour cream, Tabasco, chives and salt for the sauce. Set aside.

Heat about 1/2-inch of canola oil in the bottom of a large, non-stick skillet over high heat until it reaches 375 degrees.

Add croquettes, about 4 at a time, so as not to crowd the pan, to fry. They only take 1 - 2 minutes per side to get nice and browned. Remove fried croquettes to paper towel lined plates to drain.

Serve immediately with sauce to dip.