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Chilean Style Stuffed Potatoes
Prep 25min
Total45min
Ingredients19
Servings8
Love to create new dishes using my culinary experience or exchange recipes from all over the world with my friends- me fascina! I have a stupendous recipe that you should have in your home too; it’s stuffed potatoes a la chilena. The best part of this recipe are the choices: you can vary the filling as you like, serve as an appetizer or main dish, and eat them hot or cold. These stuffed potatoes can easily be the center of your next dinner menu.
This is a typical dish from the south of Chile that resembles large croquetas or nuggets that are deliciosa and easy to prepare. They can be eaten as a side or main dish and served with a fresh salad, platanos dulce (sweet oven-baked bananas) or just a homemade salsa. It’s a complete meal in itself where the filling makes the difference!
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Ingredients
4large potatoes
2tablespoons milk
2tablespoons butter
Salt to taste
1tablespoon vegetable oil (to sauté the filling)
1/2whole onion, diced
1tablespoon garlic paste or 5 medium-sized garlic cloves, finely chopped
1lb ground beef
1teaspoon cumin powder
1teaspoon salt
1/2teaspoon pepper
1tablespoon ground ají panca, (red Peruvian chili pepper) optional
1/2cup black or yellow raisins
1/4cup cilantro, chopped
8black olives, seedless
2hard-boiled eggs, cut into fourths
1/2cup flour
1beaten egg
1/2cup vegetable oil (for frying the filled potatoes)
Directions
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1
Wash the potatoes well, then peel and cut into small pieces. In a pot with plenty of water, cook the potatoes for approximately 25 minutes or until they’re soft. Then drain the water and let cool until lukewarm before mashing the potatoes into purée.
2
While your potatoes are cooking, pour one tablespoon of oil into a skillet and sauté the onion and garlic over medium-high heat. Incorporate the ground beef and stir well to break up any large pieces stuck together. Next, add the cumin, salt and pepper while stirring continuously. If you wish, sprinkle the ají panca over the meat, then mix-in the raisins and chopped cilantro. Keep stirring until most of the juice has evaporated or been absorbed. When ready, remove from heat.
3
While still lukewarm, place the potatoes in a bowl and mash with a fork or preferably with your hands to break up any remaining lumps. You can soften the potatoes with a splash of milk and a little butter. Add the salt and continue to mash until the mixture easily comes loose from the bowl.
4
Take 1/2 cup of potato purée and, with floured hands, shape it into a ball. Flatten the ball into a circle, and in the middle place one spoon of the prepared meat filling. Add a piece of hard-boiled egg and one olive on top, and then fold the circle in half. Close the potato ‘shell’ carefully with your fingers so none of the meat filling falls out.
5
Fill a shallow dish with the remaining flour, and separately prepare the beaten egg in a deep bowl. Gently place the filled potatoes in the flour, coating each side. Afterward, dip each serving in the beaten egg.
6
In a skillet, heat 1/2 cup of vegetable oil until hot and carefully transfer the prepared potatoes into the skillet. Fry each serving for two minutes per side or until golden.
7
When ready, let the stuffed potatoes dry over a paper towel to drain the excess oil. Serve and enjoy!
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For this recipe, use russet potatoes if possible.
When cooking the potatoes, test them with a fork to check if they are fully cooked before removing.
You can substitute the beef in this filling for cheese, ham or other ingredients.
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No nutrition information available for this recipe
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Love to create new dishes using my culinary experience or exchange recipes from all over the world with my friends- me fascina! I have a stupendous recipe that you should have in your home too; it’s stuffed potatoes a la chilena. The best part of this recipe are the choices: you can vary the filling as you like, serve as an appetizer or main dish, and eat them hot or cold. These stuffed potatoes can easily be the center of your next dinner menu.
This is a typical dish from the south of Chile that resembles large croquetas or nuggets that are deliciosa and easy to prepare. They can be eaten as a side or main dish and served with a fresh salad, platanos dulce (sweet oven-baked bananas) or just a homemade salsa. It’s a complete meal in itself where the filling makes the difference!
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