PeruvianBreakfast

Recipe Story

origins & traditions

Papa Rellena con Huevos Revueltos is a beloved Peruvian breakfast that brings together two comfort food classics. The papa rellena features creamy mashed potatoes formed into oval shapes and stuffed with a savory picadillo filling of seasoned ground beef, onions, hard-boiled eggs, and olives, then breaded and fried until golden and crispy. Served alongside soft scrambled eggs mixed with fresh tomatoes, onions, and a hint of cumin, this dish offers a perfect balance of textures and flavors. Popular in Lima and throughout Peru, this breakfast is often enjoyed on weekend mornings when families gather for a leisurely meal. The crispy exterior of the papa rellena gives way to a fluffy potato shell and rich, aromatic filling, while the scrambled eggs provide a creamy counterpoint. This dish showcases Peru's masterful approach to transforming simple ingredients into something extraordinary.

Instructions

step by step

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Boil potatoes in salted water until very tender, about 20 minutes. Drain and mash until smooth. Season with salt and let cool to room temperature.
For the filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook 1 minute.
Add ground beef to skillet, breaking it up with a spoon. Cook until browned, about 8 minutes. Season with cumin, paprika, oregano, salt, and black pepper.
Chop 2 hard-boiled eggs and add to the beef mixture along with tomato paste. Cook 2 minutes more. Remove from heat and let cool.
Take a handful of mashed potatoes (about 1/2 cup) and flatten in your palm. Place 2 tablespoons of beef filling in center. Carefully wrap potato around filling, forming an oval shape. Repeat with remaining potato and filling.
Set up breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Roll each papa rellena in flour, dip in egg, then coat with breadcrumbs.
Heat vegetable oil in a deep skillet to 350°F. Fry papa rellenas in batches until golden brown, about 4-5 minutes per side. Drain on paper towels.
For scrambled eggs: Heat olive oil in a clean skillet. Sauté diced onions and tomatoes until soft, about 3 minutes.
Beat remaining eggs with salt and pepper. Pour into skillet with vegetables. Cook, stirring gently, until eggs are just set but still creamy.
Serve papa rellenas hot alongside scrambled eggs, garnished with fresh parsley.

Papa Rellena con Huevos Revueltos

5.0 (35)

Crispy golden potato croquettes stuffed with seasoned beef, served alongside fluffy scrambled eggs with tomatoes and onions—a hearty Peruvian breakfast that combines comfort and tradition in every bite.

medium

55 min

4 servings

Ingredients

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Papa Rellena

2 pounds potatoes, peeled and quartered

Filling

300 grams ground-beef, lean
1 pieces onions, finely diced
3 cloves garlic, minced
1 1/2 teaspoons cumin, ground
1 teaspoons paprika
1 teaspoons oregano, dried
2 tablespoons tomato-paste

Multiple Uses

6 pieces eggs, 2 hard-boiled and chopped, 4 for scrambling

Breading

1 cups flour, for breading
2 cups breadcrumbs, plain or seasoned

Cooking

4 tablespoons vegetable-oil, for frying and sautéing

Scrambled Eggs

2 pieces tomatoes, diced

Seasoning

2 teaspoons salt, to taste
1 teaspoons black-pepper, freshly ground

Garnish

2 tablespoons parsley, chopped for garnish (optional)

Chef Tips

expert advice

•The key to perfect papa rellenas is ensuring the mashed potatoes are completely cooled before forming—warm potatoes are too sticky to work with.

•If the mixture is still sticky, add a tablespoon of flour.

•For a variation, add raisins and chopped olives to the beef filling for a sweet-savory contrast.

•You can prepare the papa rellenas up to the breading step the night before and refrigerate them, then fry fresh in the morning.

•If you prefer a lighter version, bake the breaded papa rellenas at 400°F for 25-30 minutes, flipping halfway through, though they won't be quite as crispy.

•Some regions of Peru add ají amarillo paste to the beef filling for extra heat.

•The scrambled eggs should be removed from heat while still slightly wet, as they'll continue cooking from residual heat.