Peruvian Potatoes with Chilies and Cheese
Recipe reprinted with permission from Asparagus to Zucchini © 2004 by MACSAC
Something different for dinner or brunch.
|2 lb||red potatoes, scrubbed |
|2 T||vegetable oil |
|1 c||finely chopped red onion |
|2 ||minced jalapenos |
|1 T||minced garlic |
|1 c||milk |
|6 oz||feta cheese, crumbled |
|3 ||eggs, hard cooked |
|2 T||cilantro, minced |
| ||salt and pepper to taste |
Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add jalapeños and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some of the liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt and pepper.