Dinner for 4

Colombian Stuffed Potatoes

Name: Colombian Stuffed Potatoes
Total time: 230 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 lb red or yukon gold potatoes; 1/2 tsp salt; 1/2 tsp olive oil; 1/2 small onion; 1/2 lb ground beef; 1 clove garlic; 1 tomato; 3/4 tsp cumin; 1/2 tsp salt; 1/4 cup cooked white rice; 1/2 hard boiled egg; 1 cup unbleached all purpose flour; 1 egg; 1/2 cup milk; 1/2 cup unbleached all purpose flour; canola oil (optional)

Mashed potatoes surround a beef, rice, tomato, and egg filling before flour coating and frying until crisp.

Typical price

$6.36for 4 servings

$1.59 per serving$6.36 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

230 minstart to table
Involveddifficulty
4servings as written
$typical cost tier

Latin American Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Potatoes$0.99/lb typical	2 lb	$1.98Typical price
Onions$1.29/lb typical	0.15 lb	$0.19Typical price
Ground beef$5.49/lb typical	0.5 lb	$2.75Typical price
Garlic$0.75 each typical	a little	$0.08Typical price
Fresh tomatoes$1.99/lb typical	0.3 lb	$0.62Typical price
Rice$0.08/oz typical	1.75 oz	$0.13Typical price
Eggs$0.30 each typical	1.5	$0.45Typical price
Milk$0.04/oz typical	4.25 oz	$0.17Typical price
Total for the servings shown		$6.36

Pantry staples you likely have

Olive and cooking oilDried spices (cumin, paprika, chili powder, oregano)Flour

Not included in the cost.

Ingredients

2 lb red or yukon gold potatoes
1/2 tsp salt
1/2 tsp olive oil
1/2 small onion
1/2 lb ground beef
1 clove garlic
1 tomato
3/4 tsp cumin
1/2 tsp salt
1/4 cup cooked white rice
1/2 hard boiled egg
1 cup unbleached all purpose flour
1 egg
1/2 cup milk
1/2 cup unbleached all purpose flour
canola oil (optional)

Steps

Boil the potatoes and hard-boil the egg in separate pots for 20 minutes, then cool the egg in water and peel it.
Mash the potatoes with salt and olive oil, then chill the mash for 30 minutes.
Cook the onion, garlic, tomato, cumin, and salt in a skillet over medium heat for 5 minutes, add the beef, and cook for 7 minutes until it reaches 160 F.
Stir in the rice and chopped egg, then chill the filling for 30 minutes.
Shape the potato mash around the filling into eight balls, coat them with flour, and chill for 1 hour.
Mix the egg, milk, and remaining flour into a batter, dip in the potato balls, and coat them with flour.
Heat 2 inches of cooking oil in a deep Dutch oven to 350 F and fry the potatoes in batches for 5 minutes until golden.