Silpancho a classic Bolivian dish is really a meal on a plate. It could be served for breakfast lunch or dinner. It is amazingly delicious and should become a regular in your repertoire. I used bison for the meat as it is nice and lean. The dish plates beautifully, enjoy!
Silpancho – Meat, potatoes, rice, egg and salad on a plate
- 1 cup white rice
- 3 potatoes Yukon gold or russet
- 1 small green pepper diced
- 1/2 small red onion diced
- 1 to mato diced
- 2 teaspoons vinegar
- 2 teaspoons vegetable oil
- 1 lb. Very lean ground beef buffalo or bison works great too
- 3/4 cups breadcrumbs
- Salt and pepper to taste
- 1/4 cup leaves or cilantro chopped
- 4 eggs
- Cook the rice 2 cups water to one cup rice, bring to boil, reduce heat, cover and simmer until water is absorbed and rice is tender.
- In another pot put peeled potatoes in water whole and boil for about 10 minutes, once cool enough to handle slice potatoes into discs, fry them to a golden brown in some vegetable oil. Remove and sprinkle with some salt and cover with foil to keep warm
- Season the beef with salt and pepper and roll into large size golf balls.
- Sprinkle the bread crumbs on a work surface coating the meat, press and then roll out with a rolling pin, flip as it starts to stick.
- The thickness should be fairly thin about 1/4 inch or less.
- Repeat for rest of meat.
- Pan sear individually on medium high heat, flip as necessary until meat is browned and cooked through. Stack on a plate and keep warm.
- Cook each egg, sunny side up until white is cooked.
- Mix together the tomato, red onion, and pepper in a small bowl, toss with the oil and vinegar and add salt and pepper to taste.
- To plate, put a heap of rice in the middle of the plate and surround the rice with the potato slices. Next put a piece of meat and the egg on top of the meat. Surround the meat with the fresh salad you just dressed and garnish with cilantro.