Potato pancakes with cheese and fried egg topping
Traditional Ecuadorian potato pancakes made with mashed potatoes, cheese, and onions, pan-fried until golden. Served topped with a fried egg and accompanied by peanut sauce and avocado.
Serves 4
Mash boiled potatoes while warm. Mix in crumbled cheese, sautéed onions, cumin, salt, and pepper.
Divide mixture into 8 portions. Form into thick pancakes about 2 inches in diameter.
Heat oil in skillet over medium-high heat. Fry pancakes 3-4 minutes per side until golden and crispy.
In same pan, fry eggs sunny-side up until whites are set.
Top each llapingacho with a fried egg. Serve with peanut sauce and avocado slices.
Use waxy potatoes that hold together well
Don't overmix the potato mixture or they'll become gluey
Keep finished pancakes warm while cooking the rest
Add corn kernels to the potato mixture
Top with sautéed mushrooms instead of egg
Make mini versions for appetizers
Form patties ahead and refrigerate up to 8 hours. Fry just before serving
Llapingachos are a staple of Ecuadorian highlands cooking, traditionally eaten at breakfast or as a side dish. The name comes from the Kichwa language.
Fresh white cheese like queso fresco is traditional. Feta or mozzarella can substitute.
Form patties ahead, but fry just before serving for best texture.
Per serving · 4 servings total
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