• 1 (12 ounce) package Smithfield Hometown Original Bacon, chopped,
  • 1 package Smithfield® Anytime Favorites™ Diced Ham,
  • 1 tbsp flat leaf parsley, finely chopped,
  • 2 lbs Yukon gold potatoes, peeled,
  • 1/2 cup oil,
  • 1/4 cup lime juice,
  • 2 tbsp yellow ají paste,
  • salt and pepper to taste,
  • 2 cups frozen mixed vegetables (diced carrots, corn & peas), thawed,
  • 1 small yellow onion, chopped,
  • 1/2 cup mayonnaise ,
  • 1 tsp yellow mustard,
  • 2 hardboiled eggs, quartered,
  • 1 (2.25 ounce) can sliced black olives, drained,
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MAIN DISH

Ham & Bacon Peruvian Causa

Recipe developed for Smithfield by Chef Ingrid Hoffmann www.IngridHoffmann.com

 

  1. Place the potatoes in a large 6-quart pot with enough salted water to cover.  Bring to a boil and cook until tender, approximately 45 minutes. Drain and set aside to cool.
  2. In a small bowl, mix oil, lime juice, yellow ají paste, salt and pepper.
  3. When the potatoes are cool enough to handle, mash them until smooth (you can use a ricer). Stir in oil/ ají  mixture and mix well.
  4. To make the filling; heat a large skillet over medium high heat. Add bacon and cook until brown and crisp, about 7-10 minutes total (cook in 2 batches if needed). Transfer to a paper towel-lined plate and let cool completely.
  5. In a medium bowl, combine bacon, ham, vegetables, onion, mayonnaise, mustard and pepper, stir until all ingredients are evenly incorporated.
  6. Empty a tuna can, wash it very well and remove the bottom using a can opener to create a round-shaped mold. Press potato mixture into the tuna can mold. Top with ham, bacon and vegetable filling and cover with another 3-inch layer of potato mixture. Remove the mold and garnish with hardboiled eggs, black olives and parsley.