Start by peeling the potatoes and rinsing them in cold water. Chop them into quarters and place them in a large pot. Cover with water and cook for 25-30 minutes or until fork-tender.
Once the potatoes are fork-tender, drain well. Pass hot potatoes through a ricer into a large bowl. Add the egg, butter, granulated garlic, and salt. Season generously. Let the potato mixture cool completely.
While the potatoes cool, prepare the ground beef mixture. Heat some oil in a large skillet over medium-high heat. Add the beef and brown completely. This should take about 10 minutes. Add the onions and tomato paste and cook for 2-3 minutes. Stir in the garlic, adobo, sazon, bay leaf, tomato sauce, and olives. Reduce the heat to medium-low, cover, and cook for 15-20 minutes. Allow the beef mixture to cool completely.
Measure out about 1/4 cup of the potato mixture onto the palm of your hand. Flatten the potato mixture with an indentation in the center. Add about 1-2 tbsp of the beef mixture to the center and roll the potato into a ball. You can make these as small or big as you like.
In a bowl, whisk 3 eggs. Add the plain breadcrumbs to a separate dish and season with salt and pepper
Dip the balls into the egg mixture and then roll in the breadcrumbs. Repeat this process twice or until the potato balls are completely coated. Place the potato balls on a lined baking sheet with parchment paper and freeze for 30 minutes.
Heat some oil and fry the potato balls for 2-3 minutes on each side or until golden brown. It's important to flip the potato balls frequently for even coloring.