Ecuadorian Cheesy Potato Patties Recipes

LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES

Steps:

• Boil the potatoes until soft.
• Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes.
• Mash the potatoes, mix in the onion refrito and salt to taste.
• Cover the potato dough and let it sit at room temperature for about an hour.
• Make small golf size balls with the potato dough.
• Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
• Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
• Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
• Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

ECUADORIAN CHEESY POTATO PATTIES

Steps:

• Bring 2 quarts water to boil in large saucepan. Add potatoes; cook 20 min. or until potatoes are tender; drain. Place in large bowl; mash until smooth.
• Heat 2 Tbsp. of the oil in medium skillet on medium heat. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties.
• Mix remaining 2 Tbsp. oil and 1 tsp. paprika until well blended. Heat large nonstick skillet, griddle or cast iron skillet on medium heat. Brush a little of the oil mixture onto bottom of pan. Add patties; cook 3 minutes or until bottom is crisp and golden brown. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.

LLAPINGACHOS (ECUADOREAN POTATO PANCAKES)

Steps:

• Gather the ingredients.
• Put the potatoes in a steamer basket over a large pot filled 2/3 of the way to the top with water (make sure water isn't touching the bottom of the steamer basket).
• Heat the water over medium heat until it is boiling, cover with a lid, and steam the potatoes until they are tender when pierced with a fork, 20 to 30 minutes, depending on the size of the potatoes. Check occasionally and refill the water level in the pot as needed.
• Remove from the heat, cut each potato in half, and let them cool until they can be handled.
• Heat 1 to 2 tablespoons of the oil in a medium skillet over medium heat. Add the chopped onion and cook until soft, 3 to 4 minutes.
• Add the Goya seasoning and cook, stirring frequently, for several minutes more. Remove from the heat and set aside.
• Peel the potatoes and press them into a ricer or mash them until smooth. Add the seasoned onion to the potatoes and mix well. Add the cheese and mix well.
• Season the potato mixture with salt and pepper to taste. The potato mixture should be firm enough to shape pieces of it into balls, like dough. If the mixture is too wet and sticky, mix in some flour until it has the right consistency.
• Shape the potato mixture into round patties, about 3 inches in diameter and about 1/2 inch thick.
• Heat the remaining oil, or as much as needed, in a heavy skillet.
• Cook the potato pancakes in batches over medium-low heat, about 3 minutes per side, until they are golden brown.
• Keep the potato pancakes warm in the oven, about 200 F, until ready to serve.
• Serve with salsa de mani and enjoy.

GRANDMA'S CHEESY POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.
• Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.
• Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.
• Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.
• Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.

CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY

Steps:

• Peel and grate the potatoes.
• Drop shredded potatoes into a large bowl of ice water to remove surface starch.
• Preheat oven to 400°F (200˚C).
• Strain or squeeze potato shreds and transfer to a large bowl.
• Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
• Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
• Bake for 40-45 minutes or until brown and crispy.
• Allow to cool for 5 minutes. Serve warm.
• Enjoy!

ECUADOREAN POTATO CAKES (LLAPINGACHOS)

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover with cold water in a medium pot, stir in 1 teaspoons salt and simmer until very tender, about 18 minutes.
• Drain potatoes, then mash in a bowl.
• Cook scallions with 1/4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med. heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form mixture into 8 balls and flatten each into a 3-inch patty.
• Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.-high until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minute per batch. add remaining oil for second batch.

CHEESY POTATO PANCAKES

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS)

Steps:

• Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
• While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.
• Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
• Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined. Keep covered and warm off heat.
• Drain and mash potatoes. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
• Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
• Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).
• Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.

CHEESY POTATO CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
• In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
• Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
• Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
• Add a final layer of potato slices around the center of the pan
• Top with the remaining cheddar and Gruyère cheese.
• Cover with greased aluminum foil and bake for 40 minutes.
• Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
• In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
• Slowly add in the cream, whisking until fully incorporated.
• Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
• Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
• Cool for at least 30 minutes, then slice and serve.
• Garnish with fresh parsley.
• Enjoy!

ECUADORAN POTATO CAKES WITH PEANUT SAUCE

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
• While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.
• Drain potatoes, then mash in a bowl.
• Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
• Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.
• Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.