They aren't potatoes but fried malanga, which is like a potato but less acidic. Don't ask what Hialeah has to do with it. You'll never know unless you've been there.
Ingredients:
Some fresh malangas, chopped and/or grated A few eggs A pound of hash butter, or however much you need Salt, pepper and garlic to taste
Directions:
Beat the eggs, then add the salt, pepper, garlic and malanga to form a thick paste. Refrigerate for one hour. Melt and heat the hash butter in a saucepan over the stove. Take out the malanga paste, roll into balls and drop into the heated butter and let them fry until crispy. Click below for more recipes...
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