Chorrillana, Chile's Ultimate Comfort Food

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1. 1Step 1: Peel and cut the potatoes into even ½-inch fries. Soak in cold water for 30 minutes, then drain and dry thoroughly.
2. 2Step 2: Heat the frying oil in a deep, heavy pot to 350°F (175°C), leaving plenty of headroom and never filling the pot more than one-third with oil. Fry in small batches for about 10–15 minutes per batch, or until golden and tender all the way through. Let the oil regain its temperature between batches. Drain and salt; keep finished fries warm while cooking the remaining batches.
3. 3Step 3: Meanwhile, heat the 2 tablespoons oil or butter in a skillet. Cook the onion over medium heat for about 8–10 minutes until soft and golden. Add garlic and paprika and stir for 30 seconds. Transfer the onions to a plate.
4. 4Step 4: Raise the heat and cook the beef in an uncrowded layer, in batches if needed, about 3–5 minutes depending on thickness. Return the onions, season and add only enough optional broth to moisten. Let excess liquid reduce so it does not soak the fries.
5. 5Step 5: Fry the eggs in a separate lightly oiled pan. Cook until the whites and yolks are firm; use pasteurized eggs if choosing a softer yolk. Season to taste.
6. 6Step 6: Pile the fries onto a platter, top with the beef and onions, and add the eggs. Serve immediately as a shared dish for four.