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Silpancho – Meat, potatoes, rice, egg and salad on a plate

Course Main Dish
Cuisine Bolivia
Servings 4
Author International Cuisine

Ingredients

  • 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

Instructions

  • 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.