1/1 Photo of Cuban Picadillo
Nat Da Brat's Note:
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.
My Private Note
Units: US | Metric
- 2 lbs ground beef
- 1 (28 ounce) can diced tomatoes, drained,keep juice
- 2/3 cup beef stock (or 1/2 can of broth)
- 1 large russet potato, peeled and cut into small cubes
- 1 large onion, finely chopped
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- 2 tablespoons tomato paste
- 3 scallions, finely chopped
- 1 red chili pepper, seeded and finely chopped
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 pinch sugar
- fresh ground black pepper
- 1Heat the oil in a large saucepan and add the onion and garlic.
- 2Cook over very low heat until the onions are almost tender, about 10 minutes.
- 3Add the ground beef and brown, stirring constantly with a fork to break up the meat.
- 4Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
- 5Season to taste with salt and pepper.
- 6Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
- 7Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated.
- 8Use the tomato juice if you need more liquid.
- 9Mix in the remaining parsley and scallions and season to taste with salt and pepper.
- 10Serve with bread or rice.
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Nutritional Facts for Cuban Picadillo
Serving Size: 1 (633 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 678.2
- Calories from Fat 343
- Total Fat 38.1 g
- Saturated Fat 13.9 g
- Cholesterol 154.2 mg
- Sodium 786.0 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 6.3 g
- Sugars 11.5 g
- Protein 47.3 g