Picadillo - Cuban Beef Hash
Recipe: #32451
June 02, 2019
Categories: Ground Beef, Tomato, Peppers, Cuban, Gluten-Free, Non-Dairy, more
"Perfect for feeding a crowd, since it doubles well and can be made days in advance (flavor mellows and gets better with age!) This is a versatile dish. It can be served as a main dish, or you can use it as the base for many other dishes such as Empanadas and Tambor."
Original is 6 servings
Ingredients
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Nutritional
- Serving Size: 1 (325.2 g)
- Calories 522.1
- Total Fat - 34.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 217.9 mg
- Sodium - 1333.6 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 4 g
- Sugars - 9 g
- Protein - 28 g
- Calcium - 61.3 mg
- Iron - 4.6 mg
- Vitamin C - 87.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a casserole, heat the oil over low heat until fragrant, then add the onion, bell pepper and garlic. Cook, stirring, for 5 minutes. Add the beef and cook, stirring, until browned - about 10 minutes - breaking up any large chunks with a wooden spoon. Drain off any excess fat.
Step 2
Add the sherry, tomatoes, salt, Worcestershire and Tabasco. Stir and cook, uncovered, over medium heat for 10-15 minutes.
Step 3
Meanwhile, heat the oil in a small skillet over medium-high heat then fry the chopped potato until golden, about 8-10 minutes.
Step 4
Add the potato, raisins and olives to the meat. Adjust the seasonings if needed and continue cooking until most of the liquid is absorbed - about 10-15 minutes. Check frequently so it doesn't scorch.
Step 5
Transfer the Picadillo to a large bowl or platter, then place the chopped egg in the center. Outline the border with the peas, and sprinkle the entire dish with the red bell pepper.
Tips
No special items needed.
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