Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties)

Ingredients

• 1.3 pounds baking potatoes peeled quartered
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons green onions minced
• 0.3 teaspoon kosher salt 
• 1.5 teaspoons kosher salt 
• 1.5 ounces monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 0.5 cup julienne-cut onion red
• 0.8 cup tomatoes diced

Equipment

• frying pan
• baking sheet
• sauce pan
• potato masher

Directions

1. Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
2. Drain, and mash with a potato masher until smooth. Cool.
3. Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).
4. Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
5. Heat oil in a large nonstick skillet over medium heat.
6. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.