Llapingachos with Fried Eggs and Curtido

Name: Llapingachos with Fried Eggs and Curtido
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ecuadorian
Ingredients: 1.5 pound Russet potato (peeled and cut into 1/2-inch cubes); 2 tablespoon butter; 0.25 cup milk (warm); 0.5 cup Monterey Jack cheese (shredded); 0.25 teaspoon achiote (ground); 0.5 teaspoon salt; 2 tablespoon vegetable oil (for frying); 4 eggs (large); 0.5 red onion (medium, thinly sliced); 1 Roma tomato (diced); 2 tablespoon white vinegar; 2 tablespoon fresh cilantro (chopped); 1 avocado (large, sliced)

Crispy, cheesy potato pancakes with a vibrant quick-pickled onion salad and a perfectly fried egg, a comforting Ecuadorian classic ready in a flash.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Ecuadorian
Difficulty: Easy

Dietary

Nut-Free
Soy-Free
Vegetarian
High-Protein
Pescatarian
High-Fiber
Low-Sugar

Ingredients

1.5 pound Russet potato (peeled and cut into 1/2-inch cubes)
2 tablespoon butter
0.25 cup milk (warm)
0.5 cup Monterey Jack cheese (shredded)
0.25 teaspoon achiote (ground)
0.5 teaspoon salt
2 tablespoon vegetable oil (for frying)
4 eggs (large)
0.5 red onion (medium, thinly sliced)
1 Roma tomato (diced)
2 tablespoon white vinegar
2 tablespoon fresh cilantro (chopped)
1 avocado (large, sliced)

Instructions

Place diced Russet potatoes in a medium pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes, or until fork-tender. Drain well.
Return potatoes to the pot. Add butter, warm milk, shredded Monterey Jack cheese, ground achiote (or paprika), salt, and black pepper. Mash until mostly smooth. Allow to cool slightly for 5 minutes.
While potatoes cool, prepare the curtido: In a small bowl, combine thinly sliced red onion, diced Roma tomato, white vinegar, and 1/2 teaspoon of salt. Let sit for at least 5 minutes.
Form the potato mixture into 8 flat, round patties, about 3 inches in diameter.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Fry 4 patties at a time for 3-4 minutes per side, until golden brown and crispy. Repeat with remaining patties, adding more oil if needed.
In the same skillet (or a separate one for speed), heat 1 tablespoon of vegetable oil. Fry the 4 large eggs to your desired doneness, about 2-3 minutes for runny yolks.
Stir chopped fresh cilantro into the curtido. Serve two Llapingachos per person, topped with a fried egg, a generous spoonful of curtido, and sliced avocado on the side.

Notes

You can prepare the curtido ahead of time and keep it in the refrigerator for up to an hour. For extra flavor, you can sauté a small amount of onion and garlic before mashing the potatoes.

Nutrition (per serving)

Calories: 540
Protein: 22 g
Carbohydrates: 58 g
Fat: 26 g
Fiber: 8 g
Sodium: 650 mg
Saturated Fat: 9 g
Sugar: 5 g
Cholesterol: 210 mg