Cuban Picadillo

Total Time
5 mins
25 mins

This is a Cuban style hash, probably the most common meal I encountered there.I ate this for breakfeast on a regular basis, while in Cuba.

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  1. Heat the oil in a large saucepan and add the onion and garlic.
  2. Cook over very low heat until the onions are almost tender, about 10 minutes.
  3. Add the ground beef and brown, stirring constantly with a fork to break up the meat.
  4. Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
  5. Season to taste with salt and pepper.
  6. Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
  7. Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated.
  8. Use the tomato juice if you need more liquid.
  9. Mix in the remaining parsley and scallions and season to taste with salt and pepper.
  10. Serve with bread or rice.