6 large potatoes, finely diced
1 pint stew meat or stew meat, cubed
10 cups water
1/2 cup oil for frying
Place frozen potatoes in a heavy oven-safe saucepan. Heat water to boil in a large pot over medium heat. Boil potatoes for 10 minutes only, then continue boiling until tender and juice loosens. Drain the potatoes and reserve 1 cup of the liquid. Whisk any excess water from the potatoes using a wet spoon.
Heat oil in a large heavy skillet over medium heat. Begin to fry the potatoes, separate on paper towels, about quick to brown; drain on paper towels. Preheat oven to 350 degrees F (175 degrees C).
Pour potatoes and remaining liquid into a 1 quart saucepan and stir to boil, until potato, have cooled 10 minutes. Chill in refrigerator until serving. Return saucepan to high heat and pour potato mixture over saucepan. Add eggs and reserved cooking liquid, scallions and 3 limes. Cool and garnish.