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Serve with:  Red Chile Sauce

Llapingachos
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. Try serving with red chile sauce for an extra delicious meal! Serves 4 - 6.
Servings
5people
Servings
5people
Llapingachos
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. Try serving with red chile sauce for an extra delicious meal! Serves 4 - 6.
Servings
5people
Servings
5people
Ingredients
  • 4ounces mozzarella or Monterey Jack cheesegrated
  • 2lbs russet or other baking potatoesboiled and cooled
  • 2 green onionsthinly sliced
  • 2tbsp chopped parsley
  • cups corn kernelsfresh or frozen
  • ¾tsp salt
  • tsp freshly ground black pepper
  • Vegetable oil for griddle
Instructions
  1. 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.
  2. 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.
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