Julienne the potatoes into medium-thick strips.

Soak the julienned potatoes in cold water for 10 minutes, then drain well.

Mix the potatoes with 0.5 tbsp fine salt and let them sit for 20 minutes. Do not discard the brine.

Slice the onion thinner than the potatoes and chop the green onion.

Slice the canned ham into pieces similar in size to the potatoes. Pour boiling water over the ham to remove excess fat and additives.

Heat 0.5 tbsp oil in a pan over medium-low heat and stir-fry the ham until golden.

Add the salted potatoes (including the brine) to the pan and mix with 0.5 tbsp minced garlic and 1 tbsp oil. Cover and cook for 5 minutes.

Add the sliced onion to the pan, mix well, and cover again to cook for 2 more minutes.