Potatoes Smothered W/ Egg Sauce (Cariucho)
By: Sherlly Ontiveros
Published: Wednesday, April 13, 2011 - 8:05pm

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

1 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. 2 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. 3 Saute the scallions for 2-3 minutes, then add in the flour and cilantro and saute for 1 minute. 4 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. 5 Once sauce is thickened, stir in the chopped hard-boiled eggs and jalapeno. 6 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.

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.