Peruvian potatoes with chilies and cheese

• 2 pounds blue potatoes
• 2 tablespoons vegetable oil
• 1 cup finely chopped red onion
• 2 minced hot peppers
• 1 tablespoon minced garlic
• 1 cup milk
• 6 ounces feta, crumbled
• 3 hard-cooked eggs, chopped
• 2 tablespoons chopped cilantro
• salt and pepper to taste

Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add hot peppers and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt, and pepper. Makes 6 servings. Recipe from MACSAC