Cook the potatoes in salted water until fork tender. Drain and mash them.
Add the hogao, achiote, cumin, egg yolks, salt and pepper. Mix well.
Cover the potato mixture and let it sit at room temperature for about one hour.
Make small thick patties and place on a baking sheet lined with parchment paper. Place them in the fridge for 30 minutes.
Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with oil.
Cook the patties for 2 minutes, carefully flip them and cook on the other side until golden, about 1 minute more.