Peruvian Potatoes with Chilies and Cheese

Serving size:
 4

Ingredients

    • 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
Prep
30 minutes
Ready in
30 minutes

Description

Something different for dinner or brunch.

Recipe reprinted with permission from Asparagus to Zucchini © 2004 by MACSAC

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.

Course: