Peruvian Potatoes

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The cuisine of South America includes numerous ways of cooking potatoes. In Brazil we were served a repulsive dish of cold puréed potato, gluey with mayonnaise. We were unlucky on that occasion. The enormous range of peppers and spices, the fruits and vegetables, the marriage of native Indian cooking with influences of the Old World have created the most distinctive and distinguished dishes. I have adapted this dish from a Peruvian recipe. Originally it was served in little rolls but is more manageable cooked as a large flat cake that will serve six people.


  • lb (700 g) potatoes, peeled
  • 1 large egg, beaten
  • 2 tablespoons olive or vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 8 oz (225 g) minced meat
  • 2 large tomatoes, seeded and chopped
  • ½ teaspoon chilli pepper, very finely chopped
  • 2 oz (50 g) seedless raisins
  • A pinch of cumin
  • 6 black olives, quartered
  • Seasoning to taste
  • A little flour
  • 4 hard-boiled eggs
  • Vegetable oil for frying


Boil and purée the potatoes. Stir in the beaten egg.

In the oil gently cook the onion and garlic for a few minutes and then add the minced meat. Cook for a few minutes more and then add the tomatoes, chilli pepper, raisins, cumin and olives. Season and move around over a gentle heat until the meat is cooked.

With floured hands take half of the potato purée and form a flat pancake, put the meat mixture onto this and cover with the sliced hard-boiled eggs. Cover with the rest of the potato. Heat a little oil in the bottom of a wide frying pan and slide the pancake into this. Fry on both sides until browned.

In The Potato of Romance and of Reality, 1925, W. E. Stafford says that the pottery found in early Peruvian tombs indicates that a variety of potato was in use about ad 200, if not earlier.

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