- 2 lb yukon potatoes boiled
- 1/4 cup canola oil
- 1-2 each lime to taste
- kosher salt to taste
- 1/2 cup mayo add more as needed
- 1/4 cup evaporated milk
- 1 tsp yellow mustard
- 1 cup chicken, substitute with shrimp as desired shredded
- 1 each beets boiled, peeled and diced
- 1 medium carrot boiled, peeled and diced
- 1/2 cup frozen green peas defrosted
- 1 avacado
- 4 large eggs hardboiled
- salt to taste
- italian parsley chopped, for garnish
1. While still warm, peel boiled potatoes and pass through a potato ricer. Place riced potatoes in a bowl. Add canola oil, lime juice, and kosher salt. Combine mixture with your hands until it resembles a uniform dough.
2. To make the filling, in a medium bowl combine mayo, evaporated milk, mustard, chicken, beets, carrots, and peas. Season with salt, pepper, and a little lime juice to taste.
3. In a 9×9 pan, add a bit less than half of the potato-dough and press into an even layer. Add the sliced avocados in an single layer and then spread the filling over the avocado. Add the other half of the potato dough and carefully form into an even layer, covering the filling completely. (Tip: you can also form the top layer by spreading the potato mixture between two pieces of plastic wrap and then removing the plastic and flipping over onto the filling.)
Optional: This may also be assembled in individual portions using a plastic wrap-lined ramekins or ring molds. Divide ingredients into even portions and layer as above
4. Chop the hard boiled eggs with a knife, or using an egg slicer, cut once and then turn 90 degrees and cut again. Toss the chopped egg with a little salt, pepper, and a spoonful of mayo. Spread over the potato layer and sprinkle with parsley to garnish.
5. Optionally, drizzle with huancayna sauce to serve.