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Peruvian Potatoes with Chilies and Cheese
Something different for dinner or brunch.


For 4 Serving(s)


  • 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

Peruvian Potatoes with Chilies and Cheese Directions

    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.

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