In March, my Peruvian-themed Kitchen Trotter box contained a bag of dehydrated potato, which I used in their suggested recipe, the delicious Carapulcra, made with chicken and yellow chili paste. I almost used the other half of the pack to make carapulcra again, but I decided to come up with my own recipe, which was voted even tastier than the original. I have no doubt that you don't have Peruvian dehydrated potato in your cupboard, but this would also work with sautéed potatoes, making it a great way of using up leftover boiled potatoes.
Peruvian Potato & Smoked Sausage Stew
1/2 pack Peruvian Dehydrated Potato (soaked in water for 1 hour) or sautéed potatoes
6 mushrooms, quartered
2 large onions, roughly chopped
1 clove garlic, finely chopped
250g smoked sausage or chorizo, sliced
seasoning : onion salt, smoked paprika, American BBQ seasoning, garlic pepper, oregano
(optional) 1 tbsp chilli paste
Heat a drizzle of olive oil in a large pan. Stir fry the onions, garlic and sausage/chorizo for 7 minutes, then add the mushrooms and continue stirfrying for 5 minutes. Add the seasoning (feel free to modify it to suit your tastes or what you have in the cupboard) and, if using, the chilli paste.
If using dehydrated potatoes, add the potatoes and enough water to cover them, reduce the heat, put a lid on the pan and leave to simmer for 1 hour until all of the water is absorbed. If using sautéed potatoes, add them to the pot and, if it seems a bit dry, add 1/2 tin chopped tomatoes or 1 cup chicken stock.
We went for a mild dish because the kids were eating it too, but if you really want the Peruvian influence, feel free to add extra chilli paste !
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