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Potato Pancakes Featuring "Cowboy Crunch" (Llapingachos - Equidor)

Potato Pancakes

  • 2 pounds of potatoes, peeled and boiled

  • 1 cup grated cheese (mozzarella or a similar mild cheese works well)

  • 2 tablespoons Cowboy Crunch Seasoning

  • 2 tablespoons butter or oil, for frying

  • Optional garnishes: sliced avocado, pickled onions, and cilantro

  1. Mash the boiled potatoes until smooth, and let them cool.

  2. Mix in the Cowboy Crunch spice blend thoroughly into the mashed potatoes.

  3. Take a portion of the mashed potato mixture, flatten it in your hand, place a small amount of cheese in the center, and then fold the potato over the cheese to form a patty. Repeat with the rest of the mixture.

  4. Heat butter or oil in a large skillet over medium heat. Place the patties in the skillet and fry until they are golden brown on both sides.

  5. Serve the llapingachos hot, garnished with sliced avocado, pickled onions, and cilantro on the side. Consider serving with AJI (COLOMBIAN SALSA).

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