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Peruvian Potatoes with Chilies and Cheese

Yield
Servings
Prep time
30 mins
Course
Entrée
Source
Recipe reprinted with permission from Asparagus to Zucchini © 2004 by MACSAC

Description

Something different for dinner or brunch.

Ingredients

2 lbred potatoes, scrubbed
2 Tvegetable oil
1 cfinely chopped red onion
2 minced jalapenos
1 Tminced garlic
1 cmilk
6 ozfeta cheese, crumbled
3 eggs, hard cooked
2 Tcilantro, minced
  salt and pepper to taste

Instructions

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.