Peruvian street salchipapa taken to its loaded form: deeply golden fries under browned sausage, bacon, melted cheese and a fried egg. Three classic sauces cut through layers of crunch, yolk and savory meat without burying the potatoes. Put the platter in the middle of the table and see how long the idea of sharing equally survives.
Turn what you find into an experience you can actually bring to your kitchen.
Peel the Canchán potatoes and cut them into batons about 1 cm thick. Rinse them in the cold water, moving them around with your hands for 1 to 2 minutes, until the water becomes noticeably less cloudy. Drain and dry the batons thoroughly with paper towels; they should feel dry on the surface before going anywhere near the oil, because water and hot frying oil are a considerably less enjoyable combination than salchipapa.
Heat most of the vegetable oil in a medium pot. Fry the potatoes in batches over medium heat for 5 to 6 minutes, until cooked and pale with little browning. Remove them and let them rest for 5 minutes. Increase the heat and fry them a second time for 2 to 3 minutes, until deeply golden, crisp on the outside and soft in the center. Drain on paper towels and immediately season with most of the salt.
While the second fry finishes, slice the Frankfurt sausage diagonally and cut the smoked bacon into short strips. Heat part of the remaining oil in a skillet and brown the bacon first for 2 minutes; add the sausage and continue for 2 to 3 minutes, until both have toasted edges. Lower the heat, scatter the grated Edam cheese over the top and leave it for 30 to 45 seconds, just until it begins melting between the sausage and bacon.
Remove the sausage, bacon and cheese mixture. Add the remaining vegetable oil to the same skillet and fry the eggs for 2 to 3 minutes, seasoning them with the remaining salt, until the whites are completely set while the yolks remain soft. If you prefer firm yolks, cook them a little longer before assembling the platter.
Spread the freshly fried potatoes over a wide platter and scatter the hot sausage, bacon and cheese mixture on top. Add the fried eggs and finish with the mayonnaise, ketchup and mustard in lines, avoiding complete coverage so some fries remain crisp. And that's it! Dig in while the cheese is still melted and the fries still crunch; five minutes later nobody will admit who took the section with the most bacon.
