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.
Makes for 4 Servings
- 4 Big Russet, Idaho, or Red Potatoes.
- 1 Scallion, chopped to 1 inch pieces.
- 1 Tbsp, Unsalted Butter
- 1 Tsp Achiote Seeds, If you don’t have this on hand it’s fine, you can live without it. These seeds just give the sauce color.
- 1 Cup Scallions, chopped small (minced)
- 1 Tbsp 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
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.
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