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Loma Saltado

Supervisor at Harvest Kitchen

Pan fried potatoes, red onions and tomatoes combine in this hearty, traditional Peruvian stir fry. Serve with rice for an unexpected dish that’s sure to be a crowd pleaser.


1 lb. tri color fingerling potatoes 

1 tbps. vegetable oil 

1 1/2 lbs. thinly sliced beef sirloin or chicken breast 

1 large red onion, halved, thinly sliced 

4 plum tomatoes, cut into thin wedges 

1 tbps. soy sauce 

1 tsp. red wine vinegar 

Salt & pepper to taste 

2 medium green onions, cut into small matchstick pieces 

10 cups hot cooked white rice


  1. Peel potatoes, cut into 2 x ¼ inch sticks. In 12 inch skillet, heat 1 tbsp. oil over medium-high heat. Cook potatoes in oil 5 to 8 minutes, tossing frequently, until tender and golden brown. Remove from skillet; keep warm.
  2. In same skillet, heat about 1 tbsp. oil over medium-high heat. Working in small batches, cook beef in oil about 1 minute or just until cooked. Continue cooking beef in small batches, using 1 tsp oil per batch. Remove beef from skillet; keep warm.
  3. Add red onion to skillet; cook and stir about 2 minutes or until tender. Stir in beef, tomatoes, soy sauce, vinegar, and salt & pepper. Cook and toss mixture over medium heat about 1 minute until hot.
  4. Spoon beef mixture onto large serving platter; top with cooked potatoes. Garnish with green onion. Serve with rice.

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