Peruvian Stuffed Potatoes (Papas Rellenas)


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Crispy-coated Peruvian Stuffed Potatoes (Papas Rellenas) make a simple, delicious dish. Filled with thick ground beef tomato mixture, hard-boiled chopped eggs, raisins, and black olives, these fried potato croquettes are irresistible! A Peruvian classic that you need to try!

Peruvian Stuffed Potatoes (Papas Rellenas)

Papas rellenas are popular across whole Latin America, though they differ from country to country. You’ll find croquettes stuffed with cheese, vegetables, ground meat, well anything! I bet there are as many versions as cooks! 🙂

This recipe is all about classic Peruvian papas rellenas. They are amazing! It’s probably my favorite Peruvian appetizer. So satisfying and comforting.

Peruvian stuffed potato balls are filled with thick ground beef tomato mixture, hard-boiled chopped eggs, raisins, and black olives. This ground beef sauce is known as picadillo.

Although the traditional recipe calls for the raisins and black olives, I’m not a fan so I skip them… Don’t tell my Peruvian friends! 🙊

The meat stuffing is seasoned with cumin, paprika, oregano, and Peruvian aji panca paste or powder. It’s aromatic and lightly spicy. Perfect for me!

In Peru, papas rellenas are often served as a main dish with rice and salsa criolla (onion salad), though you can also serve these stuffed potatoes as a starter or party food! Honestly, there are no rules here!

I like to serve my Peruvian stuffed potatoes with hot chili sauce and onion! It’s a crowd-pleaser!

Ingredients checklist

This is a simple recipe that calls for a few ordinary ingredients.

Here’s what you need:

  • Potatoes – yellow potatoes are recommended, but any starchy potatoes will work. Cooked and mashed! It’s a perfect dish for using leftover mashed potatoes as long as they are not mixed with milk.

    I like to additionally add a little bit of aji amarillo paste and lime juice. These are not traditional ingredients but they add nice, fresh flavor to potatoes. The dish is even tastier!
  • Ground beef – for a lighter version, you can substitute it with ground chicken or turkey. Ground pork is OK too!
  • Tomato paste.
  • Hard-boiled eggs – chopped or mashed.
  • Seasoning – cumin, oregano, paprika, Aji panca, salt, and pepper.
  • Raisins and black olives – a few, to taste. I find these two ingredients optional.
  • Oil for cooking the ground beef mixture and for frying croquettes.
  • Eggs and flour for coating. You can also use bread crumbs!

That’s it! 🙂 For more South American recipes, take a look here.

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AuthorEwaCategory, , DifficultyIntermediate

Crispy-coated Peruvian Stuffed Potatoes (Papas Rellenas) make a simple, delicious dish. Filled with thick ground beef tomato mixture, hard-boiled chopped eggs, raisins, and black olives, these fried potato croquettes are irresistible! A Peruvian classic that you need to try!

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 5 Potatoes (medium)
 2 Eggs
 ½ cup Flour (or cornstarch, or bread crumbs)
 1 tsp Aji amarillo paste (optional)
 ¼ Lime (juice of, optional)
 Oil for frying
Stuffing
 400 g Ground beef
 1 Red onion
 2 Garlic cloves (minced)
 4 tbsp Tomato paste
 2 Hard-boiled eggs
 Black olives, chopped (to taste, optional)
 Raisins (to taste, optional)
 ½ tsp Cumin, dried oregano (each)
 1 tsp Aji panca paste (or 1/2 aji panca powder, or chipotle powder)
 1 tsp Sweet paprika powder (smoked paprika is OK too)
 Salt, pepper (to taste)
 Oil for cooking
To serve
 Hot chili sauce/Ketchup
 Rice
 Onion salad (onion, lime juice, clinatro, chili)

1

Cook potatoes in salted water, drain. Add optionally aji amarillo paste and lime juice, and mash. Set aside.

2

Heat a large pan over medium-low heat with a little bit of oil. Add onion and cook until translucent, then add garlic and cook for a moment.

3

Add beef and cook until it's no longer raw. Add all the spices, tomato paste, and optionally raisins and black olives. Mix together and simmer for a moment until the mixture thickens. Add chopped hard-boiled eggs. Taste and season if needed. Set aside. It will thicken more while cooling down. This way it will be easier to assemble croquettes.

4

Shape a patty from mashed potatoes, place a tablespoon (or more) of filling in the center and form a ball. Repeat with the remaining potatoes and stuffing.

5

Beat eggs in one bowl and place flour in a separate shallow bowl. Dip potato balls in the eggs, then roll in flour. In a large pan or pot heat oil over medium heat. Fry a few potato balls a time, until golden brown. Remove and transfer on paper towels.

6

Serve!

Ingredients

 5 Potatoes (medium)
 2 Eggs
 ½ cup Flour (or cornstarch, or bread crumbs)
 1 tsp Aji amarillo paste (optional)
 ¼ Lime (juice of, optional)
 Oil for frying
Stuffing
 400 g Ground beef
 1 Red onion
 2 Garlic cloves (minced)
 4 tbsp Tomato paste
 2 Hard-boiled eggs
 Black olives, chopped (to taste, optional)
 Raisins (to taste, optional)
 ½ tsp Cumin, dried oregano (each)
 1 tsp Aji panca paste (or 1/2 aji panca powder, or chipotle powder)
 1 tsp Sweet paprika powder (smoked paprika is OK too)
 Salt, pepper (to taste)
 Oil for cooking
To serve
 Hot chili sauce/Ketchup
 Rice
 Onion salad (onion, lime juice, clinatro, chili)

Directions

1

Cook potatoes in salted water, drain. Add optionally aji amarillo paste and lime juice, and mash. Set aside.

2

Heat a large pan over medium-low heat with a little bit of oil. Add onion and cook until translucent, then add garlic and cook for a moment.

3

Add beef and cook until it's no longer raw. Add all the spices, tomato paste, and optionally raisins and black olives. Mix together and simmer for a moment until the mixture thickens. Add chopped hard-boiled eggs. Taste and season if needed. Set aside. It will thicken more while cooling down. This way it will be easier to assemble croquettes.

4

Shape a patty from mashed potatoes, place a tablespoon (or more) of filling in the center and form a ball. Repeat with the remaining potatoes and stuffing.

5

Beat eggs in one bowl and place flour in a separate shallow bowl. Dip potato balls in the eggs, then roll in flour. In a large pan or pot heat oil over medium heat. Fry a few potato balls a time, until golden brown. Remove and transfer on paper towels.

6

Serve!

Peruvian Stuffed Potatoes (Papas Rellenas)

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12 Comments

  1. Ellen Best 4 November 2019 at 10:52

    Wow who knew such a beautiful dish existed. I have pinned this for reference. Mostly for when I am not watching every morsel I consume. But for a treat day or a starter I can not wait. Thank you I came from Esme facebook group SIPB, and the Salon and I am so pleased I did.

    Reply
  2. Petra 5 November 2019 at 16:36

    I have never cooked Peruvian food and the potato stuffing sounds absolutely delicious. Thank you for sharing with us at Fiesta Friday 🙂

    Reply
  3. Lesley Garden 6 November 2019 at 11:22

    I really like the look of these potatoes, something different for me but they look really tasty and very moreish. I will have to add this to my must cook list. Thank you for sharing to #cookblogshare

    Reply
  4. Janice Pattie 6 November 2019 at 15:04

    I do like the look of these. It’s not a recipe I’m familiar with but looks so tasty.

    Reply
  5. Jyothi Nair 6 November 2019 at 23:39

    I have not tasted Peruvian food yet. This looks like an interesting recipe. Shall try it with chicken some day soon.

    Reply
  6. Pingback: Friday! Friday! Friday! Favorites! – 11/08/2019

  7. Jacqui Bellefontaine 8 November 2019 at 12:22

    Thank you for linking your beautiful recipes to #CookBlogShare this is another recipe that’s new to me and looks delicious. Delighted to have found your blog through our linky and hope to see more from you in the future.

    Reply
  8. Robin 8 November 2019 at 13:05

    Any dish with fried potatoes is a winner in my house ! Thanks so much for sharing your talent with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinning!
    Robin

    Reply
  9. Helen at the Lazy Gastronome 10 November 2019 at 10:05

    I’m so far behind – I wanted to stop over and thank you for sharing at last weeks What’s for Dinner party. I can’t wait to see what treats you’ll bring this week! Have a great week ahead.

    Reply
  10. Our Hopeful Home 11 November 2019 at 22:13

    Sounds lovely. Thanks for sharing at Vintage Charm. xo Kathleen

    Reply

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