Ecuadorian Llapingachos

Cooking Ecuadorean

Ingredients for Ecuadorian Llapingachos

• 4 cups mashed potatoes
• 1 tablespoon butter
• - Salt and pepper
• 2 tablespoons cream cheese
• - Vegetable oil or fat for frying
• 1 onion, chopped
• 1 cup tomatoes, cooked
• - Fried eggs

Preparation of Ecuadorian Llapingachos

1. Boil potatoes, drain and mash. Add butter, seasonings and cheese. Beat and form into potato cakes. Fry until brown.

2. In a heavy skillet slowly fry the onionin 1 tablespoon fat until tender and lightly browned. Add tomatoes. Season and stir until bubbling and thickened. Place some of the tomato mixture on each potato cake and set a poached egg on top.