Entree: Chile – Chiloe – Milcao (Traditional Chiloé potato pancake made from grated raw and mashed cooked potatoes often mixed with pork cracklings and fried or baked)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 2 lb (900 g) raw starchy potatoes, peeled
- 1 lb (450 g) cooked potatoes, peeled, boiled and mashed
- 6 oz (170 g) chicharrón (pork cracklings), chopped
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) rendered pork fat or vegetable oil, plus extra for frying
- 1 small onion, finely chopped, about 70 g (optional)

Instructions

1. Prepare raw potatoes: finely grate the raw potatoes and place in a clean towel or cheesecloth. Squeeze firmly to remove excess liquid and discard the watery liquid.
2. In a large bowl combine the drained grated potato with the hot mashed cooked potatoes while still warm; mix thoroughly until a cohesive dough forms. Stir in chopped chicharrón, salt and the optional chopped onion.
3. Shape the mixture into golf-ball–sized portions and flatten into 1/2–3/4 inch (1–2 cm) thick patties.
4. Heat a skillet over medium-high heat and add rendered pork fat or oil. Fry the milcao in batches 4–5 minutes per side until deep golden and crisp and cooked through. Drain on paper towels.
5. Alternatively, bake on a parchment-lined sheet at 400°F (200°C) for 20–30 minutes, turning once, until golden.
6. Serve warm as a main with boiled vegetables, or alongside traditional accompaniments such as pebre or curanto-style seafood.