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