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Llapingachos emerge from the pan golden-brown and crispy, releasing steam when you cut into them to reveal creamy potato and cheese inside. These Ecuadorian potato patties became iconic lunch food across the highlands and coastal regions, appearing on streetside stalls and restaurant menus alike. The dish reflects the straightforward ingredient-focused cooking of the Andean tradition where potatoes feature in nearly every meal. What distinguishes llapingachos from simple hash browns is their deliberate shaping, cheese filling, and the ritual of accompanying them with fried egg, chorizo, avocado, and pickled curtido (cabbage salad).
Place the cubed potatoes in a large pot and cover with water.
Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot.
Mash the potatoes until smooth and free of lumps.
Season with salt and pepper to taste.
Stir in the shredded cheese, chopped cilantro, finely chopped onion, and ground cumin.
Mix until the cheese is melted and well incorporated.
Allow the potato mixture to cool slightly.
Shape the mixture into small, flat patties, about 2-3 inches in diameter.
Heat vegetable oil in a skillet over medium heat.
Cook the patties in the skillet until golden brown and crispy on both sides, about 3-4 minutes per side.
Serve the Llapingachos warm with a side of avocado, pickled onions, or your favorite salsa.
Let it cool slightly—hot potato is too soft to shape neatly. Cool just enough that you can handle it comfortably; this ensures the patties hold together during frying.
Use vegetable, corn, or peanut oil with a neutral flavor. These won't compete with the potato and cheese. Avoid olive oil, which burns at the required temperature and adds unwanted flavor.
Yes. Cook them, let them cool, refrigerate, and pan-fry again to crisp them up. They won't be quite as fluffy as fresh, but they're still good the next day.
Curtido's tangy, crunchy texture cuts through the richness of the fried potato and cheese. The balance of acidic pickled cabbage with creamy, salty patties is essential to how Ecuadorians eat them.
Yes, though you'll lose the crispy exterior. Brush with oil and bake at 400°F for 20-25 minutes. They'll be softer but still delicious.