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PERUVIAN LAYERED POTATO DISH
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- 0m
COOK TIME
- 00
CALORIES
INGREDIENTS
- Yellow (Yukon gold) potatoes – 2 pounds
- Oil – 1/2 cup
- Lime or lemon juice – 1/4 cup
- Yellow hot pepper paste – 2 or 3 tablespoons
- Salt and pepper – to taste
- Filling – 2 cups
- Hard-boiled eggs, sliced into rounds — 2 or 3
- Black olives in brine –Yape! Gourmet – 6 to 8
DIRECTIONS
- Place the potatoes in a large pot with water and cook until they are tender and cooked through. Drain and set aside to cool.
- When the potatoes are cool enough to handle, peel them. Put the potatoes through a ricer or mash with a potato masher until smooth. Stir with oil, yellow hot pepper paste- Yape! Gourmet, lime or lemon juice, salt and pepper to taste.
- Fillings: Chicken or tuna mix with mayonnaise, thinly sliced red onions, and vegetables (if adding).
- Spread half of the potatoes into the bottom of a large dish and smooth out. Spread the desired filling evenly over the potatoes. Spread the remaining potatoes evenly over the filling. Press down gently to firm up your cause.
- Serve the causa decoratively with the hard-boiled eggs and black olives- Yape! Gourmet
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