Picadillo - Cuban Beef Hash

Prep Time
Cook Time
Ready In

"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 recipe yields 6 servings


  • 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 & Variations

No special items needed.