Potatoes are common fair throughout the Latin countries. This recipe is inspired by the Peruvian causa relleña, filled layers of seasoned mashed potatoes. I’ve added a Puerto Rican sofrito with lots of cilantro to the potatoes, sauteed in a little annato oil, plus some crumbled crispy bacon. This is similar to a Puerto Rican mofongo which is usually made with yucca (cassava) and chicharones (crispy fried pork rinds). The mofongo lines a bowl and is filled with savory sauteed shrimp, chicken or other meat. Causa layers are more often filled with chicken, octopus or crab salad. Here I’ve used avocado slices dressed with a citrus vinaigrette. The topping is a salad of roasted red peppers with fresh oregano, capers and citrus vinaigrette plus a 4-minute boiled egg.
Minus the egg and bacon, this is a tasty vegetarian dish and certainly an alternative to those mayonnaise laden potato salads. Serve this as a side dish with grilled snapper or your favorite steak. Its a great salad-main served with a cold crab gazpacho or a lobster bisque. Mini sized causas made with purple or blue potatoes make elegant appetizers. Rather than individual causas you can make this family-sized and cut it into serving wedges.