Entree: Chile – Southern Chile – Milcao (A dense Chilote potato cake made from a mixture of grated raw and mashed cooked potatoes, often containing pork cracklings and baked or fried)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) russet potatoes, raw, peeled and grated (for raw portion)
- 1 lb (454 g) cooked mashed potatoes (boiled and mashed, cooled)
- 6 oz (170 g) chicharrón (pork cracklings) or diced cured pork, chopped
- 1 large egg
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lard or unsalted butter, melted (plus extra for brushing)
- 1/4 cup (60 ml) milk (optional, to loosen mashed potato if too dry)
- Vegetable oil or additional lard for frying (if frying instead of baking)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare potatoes: squeeze excess liquid from the grated raw potatoes using a clean kitchen towel or cheesecloth and reserve the potato starch liquid if desired. In a large bowl combine the drained grated raw potatoes with the cooked mashed potatoes. If the mashed potato is very dry, stir in up to 1/4 cup (60 ml) milk to achieve a cohesive but not wet dough.
2. Add binding and pork: mix in the chopped chicharrón, egg, 1/4 cup (60 ml) flour, salt, pepper, and 2 tbsp (30 ml) melted lard or butter until evenly combined. The mixture should form a pliable dough that holds shape; add a little more flour if too loose.
3. Shape milcaos: preheat oven to 375°F (190°C) if baking. With oiled hands, form the potato mixture into patties about 3–4 inches (8–10 cm) wide and 1/2–3/4 inch (1–2 cm) thick. Place on a parchment-lined baking sheet lightly brushed with lard or oil.
4. Cook: To bake, brush tops with a little extra lard or oil and bake for 30–40 minutes until golden and cooked through, flipping once halfway. To fry, heat 1/4 inch (6 mm) oil or lard in a skillet over medium heat and fry milcaos 3–4 minutes per side until deeply golden and cooked through, draining on paper towel.
5. Serve: transfer to a platter and serve hot alongside salted pork, boiled greens, or as part of a curanto-style meal. Milcaos are best eaten the day they are made but will keep refrigerated for 2 days.

1. Prepare potatoes: squeeze excess liquid from the grated raw potatoes using a clean kitchen towel or cheesecloth and reserve the potato starch liquid if desired. In a large bowl combine the drained grated raw potatoes with the cooked mashed potatoes. If the mashed potato is very dry, stir in up to 1/4 cup milk to achieve a cohesive but not wet dough.
2. Add binding and pork: mix in the chopped chicharrón, egg, 1/4 cup flour, salt, pepper, and 2 tbsp melted lard or butter until evenly combined. The mixture should form a pliable dough that holds shape; add a little more flour if too loose.
3. Shape milcaos: preheat oven to 375°F (190°C) if baking. With oiled hands, form the potato mixture into patties about 3–4 inches (8–10 cm) wide and 1/2–3/4 inch (1–2 cm) thick. Place on a parchment-lined baking sheet lightly brushed with lard or oil.
4. Cook: To bake, brush tops with a little extra lard or oil and bake for 30–40 minutes until golden and cooked through, flipping once halfway. To fry, heat 1/4 inch (6 mm) oil or lard in a skillet over medium heat and fry milcaos 3–4 minutes per side until deeply golden and cooked through, draining on paper towel.
5. Serve: transfer to a platter and serve hot alongside salted pork, boiled greens, or as part of a curanto-style meal. Milcaos are best eaten the day they are made but will keep refrigerated for 2 days.