Quirky Foodster

Mains

Picadillo de Papa (Beef and Potato Hash)

★ ★ ★ ★ ★ (0)

← Return to Menu

Ingredients

  • - 500 g (1 lb 2 oz) minced beef
  • - 4 medium potatoes, peeled and finely diced
  • - 1 onion, finely diced
  • - 1 red bell pepper, finely diced
  • - 2 cloves garlic, minced
  • - 2 tomatoes, diced
  • - 2 tbsp vegetable oil
  • - 1 tbsp Salsa Lizano
  • - 250 ml (1 cup) water or stock
  • - 2 tbsp fresh cilantro, chopped
  • - Salt and pepper, to taste

Method

  1. Heat the oil in a pan and sauté the onion, bell pepper and garlic until softened, about 5 minutes.
  2. Add the minced beef and cook, breaking it up, until browned.
  3. Stir in the tomatoes and Salsa Lizano, cooking for a further 3-4 minutes.
  4. Add the diced potatoes and water or stock, cover, and simmer for 20-25 minutes until the potatoes are tender and the liquid has mostly absorbed.
  5. Season with salt and pepper to taste, and stir through the cilantro just before serving with rice and beans.

Introduction: Picadillo is a family of finely diced vegetable and meat hashes found throughout Costa Rica, with the
potato version among the most common home-cooked variations, simmered gently and typically eaten
with rice, beans and warm tortillas.

Cultural Background: Picadillo is a family of finely diced vegetable and meat hashes found throughout Costa Rica, with the
potato version among the most common home-cooked variations, simmered gently and typically eaten
with rice, beans and warm tortillas.

Tips: Dice the potatoes evenly and small so they cook through at the same rate as the meat. Keep the lid on while simmering to help the potatoes steam through without drying out.

Variations: Swap potato for chayote or green beans for other classic picadillo variations. Add a handful of peas for extra colour and texture.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of water, stirring occasionally.

Nutrition: Approx. 380 kcal, 22g protein, 18g fat, 30g carbohydrate per serving.

FAQs

Q: What other vegetables can picadillo be made with?
A: Costa Rican picadillo comes in many versions, including chayote, green beans, carrot and squash, all following the same basic diced-and-simmered method.

Q: What is picadillo usually served with?
A: It is typically served alongside rice, black beans and warm corn tortillas.