Peruvian Home Fries Food

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PERUVIAN HOME FRIES



Peruvian Home Fries image

Potatoes actually originated in South America. This is a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you can find blue potatoes.

Provided by Sharon123

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
2 lbs potatoes (chopped in 1/2-inch cubes and boiled until just tender)
3/4 teaspoon salt (or more to taste)
1 -2 teaspoon butter (optional- leave out to make vegan)
1 1/2-2 cups minced onions
1 cup minced anaheim chili (or poblano chiles)
1 cup chopped red bell pepper (or use a mix of red and yellow peppers)
1 -2 tablespoon minced garlic
3/4 cup grated monterey jack cheese (or cheddar cheese-packed)
3 tablespoons fresh lemon juice
1 cup lightly toasted peanuts, coarsely chopped
minced cilantro (or a mix of cilantro and parsley, or just parsley if you prefer)
lemon wedge

Steps:

  • Place a 10" skillet or saute pan over medium heat. When hot, add 1 tbls. oil, wait about 10 seconds, then swirl to coat pan. Turn heat up to medium high and add half the cooked potatoes, spreading them into a single layer in the hot oil. Let them cook without stirring 5 minutes.
  • Sprinkle in 1/8 teaspoons salt and turn potatoes over, using a metal spatula. Spread them into a single layer again. Let them cook 5-8 more minutes, or until golden. Scrape from the bottom to loosen potatoes and toss them around in the pan. Cook for another few minutes, then move to a plate, scraping out and saving all the tasty brown tidbits from the bottom of the pan. Repeat this procedure with the remaining potatoes, using another tbls. of the oil and anohter 1/8 teaspoons salt.
  • After cooking the potatoes, scrape out the pan, saving the scrapings, and wipe it out with a damp paper towel. Return the pan to the heat and when it is hot, add remaining tbsl. of oil You may also melt in a little butter. Wait 10 seconds, then swirl the pan. add the onion and saute over medium heat 5-8 minutes, or until it becomes very soft. Add the chiles and bell peppers, along with the remaining 1/2 teaspoons salt. Continue to cook, stirring often, for another 5-8 minutes.
  • Return the potatoes to the pan and stir them into the onion mixutre, along with the garlic. Saute over medium heat for another 10-20 minutes, or until everything is done to your liking. Sprinkle in the cheese and lemon juice during the last few minutes of cooking, and if needed, adjust the salt.
  • Serve hot or warm, with peanuts and minced cilantro or parsley, and with lemon wedges on the side. Enjoy!
  • Note:.
  • If prepping the potatoes in advance, store them in fresh water in a tightly covered container in the fridge. Drain and dry completely before using.

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