Chilean Style Stuffed Potatoes

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.

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.

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.

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.

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.

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.

When ready, let the stuffed potatoes dry over a paper towel to drain the excess oil. Serve and enjoy!