Serve these fluffy, cheese-filled potato cakes with fried eggs and chorizo for a breakfast similar to that eaten in the mountain region of Ecuador.
4 medium red-skinned potatoes, peeled and quartered
2 eggs, beaten
1/4 cup minced onion
1/2 tsp. salt
1/2 cup all-purpose flour
Peanut oil, for frying
6 ounces queso fresco, Monterey Jack, or other white cheese, cut into 1-inch cubes
1. In a saucepan, combine potatoes with water to cover. Bring to a boil and cook until tender. Drain, return to the pot, and mash with a potato masher or the back of a wooden spoon.
2. Let potatoes cool slightly, then add eggs, onion, salt, and flour. Stir until well mixed.
3. In a large skillet, heat oil to about 375°F. For each llapingacho, drop a tablespoonful of potato mixture into the skillet. Top each dollop with a piece of cheese. Cover cheese with another spoonful of potato mixture. Cook until bottom side has thoroughly browned, 4 to 5 minutes. Carefully turn and cook other side until it browns. Drain on paper towels.