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|
|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.