Llapingachos are traditional potato patties from Ecuador, often served topped with a fried egg and a spicy peanut sauce. This version is paired with a New Mexican red chile sauce. If you use thin skinned potatoes like Yukon Gold there is no need to peel them. Enjoy with a green salad on the side.
Serves 4 – 6
- 2 pounds russet or other baking potatoes boiled and cooled
- 4 ounces mozzarella or Monterey Jack cheese grated
- 2 green onions, thinly sliced
- 2 tablespoons chopped parsley
- 1½ cups corn kernels fresh or frozen
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- Vegetable oil for griddle
- Peel the potatoes and put them into a large bowl. Use a potato masher to mash the potatoes. Add the grated cheese, green onion, parsley, corn, salt, and pepper. Stir until well combined. Make potato patties using ¼ cup of the potato mixture for each patty. Flatten the patties so that they are about ½-inch thick.
- Cook the patties on a hot, well-oiled griddle for 8 to 10 minutes, until they are browned on both sides and heated through. Remove from the heat and serve.