Old MacDonald's Potato Box Recipes
Locro de Papas - Potato Locro (Argentina) Ingredients 60 g (1/4 cup) butter 1 tsp. paprika 2 onions, finely chopped 1 liter (4 cups) water 10 small baking potatoes, peeled and diced 500 ml (2 cups) light cream 250 g (8 oz.) firm white fish (sea bass, cod or haddock), cut into bite-sized pieces 2 eggs, lightly beaten 375 ml (1 1/2 cups) grated Munster cheese Salt and pepper to taste Directions Melt the butter in a large saucepan and add the paprika. Sauté the onions in this mixture until soft. Add the water and bring to a boil; add the potatoes. Simmer gently until the potatoes are almost cooked. Depending on the size of the potatoes, it may be necessary to add more water during cooking. Add the light cream and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a potato masher or wooden spoon. Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup. Remove from the heat, stir in the cheese, correct the seasoning, and serve at once. If available, some roasted corn kernels can be sprinkled on top as a garnish.

Old MacDonald's Potato Box Recipes

Locro de Papas - Potato Locro (Argentina)

Ingredients

60 g (1/4 cup) butter
1 tsp. paprika
2 onions, finely chopped
1 liter (4 cups) water
10 small baking potatoes, peeled and diced
500 ml (2 cups) light cream
250 g (8 oz.) firm white fish (sea bass, cod or haddock), cut into bite-sized pieces
2 eggs, lightly beaten
375 ml (1 1/2 cups) grated Munster cheese
Salt and pepper to taste

Directions

Melt the butter in a large saucepan and add the paprika. Sauté the onions in this mixture until soft. Add the water and bring to a boil; add the potatoes. Simmer gently until the potatoes are almost cooked. Depending on the size of the potatoes, it may be necessary to add more water during cooking.

Add the light cream and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a potato masher or wooden spoon.

Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup. Remove from the heat, stir in the cheese, correct the seasoning, and serve at once. If available, some roasted corn kernels can be sprinkled on top as a garnish.