Rehydrated Potato Hash

Autor: Inacap

INGREDIENTES

• 250 g (8 oz) white chuño or tunta (freeze dried potato)
• Salt and pepper to taste
• ¼ cup oil
• 1 onion, diced
• 1 tomato, peeled and diced
• 3 eggs
• 1 crumbled fresh cheese (queso fresco)

INSTRUCCIONES

• Step 1 – Soak the dried potatoes (chuño) in plenty of cold water for 12 hours.
• Step 2 – Chop into chunks and wash in cold water several times to eliminate the bitter taste.
• Step 3 – Place the chuño in a pot and add 1 tsp salt. Cover with cold water. Bring to a boil over medium heat and cook until soft. Strain and set aside.
• Step 4 – Heat oil in pan and brown the onion. Add tomato and salt and cook for 5 minutes.
• Step 5 – Add eggs and stir.
• Step 6 – Add the chuño. Stir and cook for 5 more minutes.
• Step 7 – Stir in the crumbled cheese. Serve immediately.