Llapingachos

 (Potato pancakes) 

Serve these fluffy, cheese-filled pancakes with fried eggs and chorizo for a breakfast similar to that eaten in the mountain region of Ecuador.

INGREDIENTS

4 medium potatoes, preferably a red-skinned variety

2 eggs, beaten

1/4 cup minced onion

1/2 teaspoon 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 squares

PREPARATION

Peel and quarter the potatoes; place in a pan. Cover with water and boil until tender. Drain water and mash with a potato masher or the back of a wooden spoon; let cool. Add the eggs, onion, salt, and flour. Stir until well mixed. Heat the oil to about 375°F in a skillet or large frying pan. For each llapingacho, drop a tablespoonful of potato mixture into skillet. Top each dollop with a piece of cheese. Cover cheese with another spoonful of mixture. Cook for 4 to 5 minutes, until bottom side has thoroughly browned. Carefully turn and cook other side until it browns. Remove, using a slotted spoon, and drain on a paper towel. Makes 6 servings.