Potatoes Smothered W/ Egg Sauce (Cariucho)

Photo: Sherlly Ontiveros

Ingredients

4 Big Russet, Idaho, or Red Potatoes

1 inch Scallion, chopped to 1 pieces

1 tablespoon , Unsalted Butter

1 teaspoon Achiote Seeds, If you don’t have this on hand it’s fine, you can live without it. These seeds just give

1 cup Scallions, chopped small (minced)

1 tablespoon All-Purpose Flour

1/4 cup Cilantro, chopped small (minced)

Salt& Pepper, to taste

1 cup Milk

1/2 cup Heavy Cream

4 Hard-Boiled Eggs, roughly chopped

1 Jalapeno with or without seeds (your choice), chopped small (minced)

2 strips Bacon, cubed and cooked until crisped

Preparation

Start off by cooking the potatoes with the skin on, 1 Tbsp of salt, and the 1 scallion that was chopped. Cook potatoes until tender then turn heat off to keep it warm. While cooking potatoes you can start working on the sauce.

Melt the butter in a pan/sauce pot with the achiote to extract the color. Once the butter is yellowish/orange remove the achiote seeds with a spoon.

Saute the scallions for 2-3 minutes, then add in the flour and cilantro and saute for 1 minute.

Dd in the milk and season with salt and pepper, cook for 1 minute. Then add in the heavy cream and cook until the sauce thickens.

Once sauce is thickened, stir in the chopped hard-boiled eggs and jalapeno.

Once ready to start plating, using a glove, peel the skin off the cooked potatoes and add them onto your serving platter. Smother on the egg sauce and garnish with bacon.

Tools

Place your ad here
Loading...

About

This is a delicious Ecuadorian side dish that can be served with any meat, poultry, and game that you please. The tender potato is smothered with this bright, egg-y, thick sauce that everyone would love! An easy-going recipe that won’t stress you one bit.