Green Chef

Cuban Beef Picadillo Hash

A spicy Latin American hash with beef, bell pepper, potatoes, raisins, and creamy chimichurri

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

For optimal texture, cut your potatoes, bell pepper, onion, and shallots into even ½-inch dice for uniform cooking. Stir potatoes halfway through roasting to ensure even crispness. Picadillo can be made ahead and reheated; add chimichurri just before serving for the freshest flavor. Ground beef is fully cooked at 160°F internal temperature. If making your own spice blend, mix all spices thoroughly before using for even flavor.

Ingredients

16 oz Potatoes
1.5 tsp Smoked Paprika
0.75 tsp Ground Cumin
0.25 tsp Garlic Powder
0.25 tsp Dried Oregano
0.5 tsp Cayenne Pepper
0.25 tsp Turmeric
1 whole Red Bell Pepper
1 large Yellow Onion
2 whole Shallots
16 oz Ground Beef
3 oz Tomato Paste
2 oz Raisins
1 tsp Chicken Stock Concentrate
2 oz Creamy Vegan Chimichurri Sauce
0 Cooking Oil
0 Salt
0 Pepper
1 cup Water

Tools

oven
baking sheet
foil
large sauté pan
measuring cup
measuring spoons
thermometer
oven mitt

Click anywhere to see instructions →

Green Chef

Cuban Beef Picadillo Hash

A spicy Latin American hash with beef, bell pepper, potatoes, raisins, and creamy chimichurri

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

16 oz Potatoes
1.5 tsp Smoked Paprika
0.75 tsp Ground Cumin
0.25 tsp Garlic Powder
0.25 tsp Dried Oregano
0.5 tsp Cayenne Pepper
0.25 tsp Turmeric
1 whole Red Bell Pepper
1 large Yellow Onion
2 whole Shallots
16 oz Ground Beef
3 oz Tomato Paste
2 oz Raisins
1 tsp Chicken Stock Concentrate
2 oz Creamy Vegan Chimichurri Sauce
0 Cooking Oil
0 Salt
0 Pepper
1 cup Water

Tools

oven baking sheet foil large sauté pan measuring cup measuring spoons thermometer oven mitt

Mise en Place

Preheat oven and prepare baking sheet

Preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil it.

Dice potatoes

Medium dice 16 oz potatoes (32 oz for 4 servings) into pieces about ½ inch each.

Dice red bell pepper, onion, and shallots

Medium dice 1 whole red bell pepper (2 whole for 4 servings) into ½ inch pieces. Cut ends off 1 large yellow onion (2 large for 4 servings), discard peel, halve lengthwise, and dice into ½ inch pieces. Peel and medium dice 2 shallots (4 for 4 servings).

Mix homemade spice blend

In a small bowl, combine 1.5 tsp smoked paprika, 3/4 tsp ground cumin, 1/4 tsp garlic powder, 1/4 tsp dried oregano, 1/2 tsp cayenne pepper, and 1/4 tsp turmeric to make your homemade spice blend.

Gather and measure other ingredients

Measure out 1 tablespoon cooking oil (2 tablespoons for 4 servings) for potatoes, and 1½ tablespoons cooking oil for sautéing (use 3 tablespoons for 4 servings). Have salt, pepper, 16 oz ground beef (32 oz for 4), 3 oz tomato paste (6 oz for 4), 2 oz raisins (4 oz for 4), 1 tsp chicken stock concentrate (2 tsp for 4), 2 oz creamy vegan chimichurri sauce (4 oz for 4), and 1 cup water (2 cups for 4) ready and measured.

Wash and dry produce

Wash and dry all fresh produce before chopping.

Cooking Steps

Preheat the oven

Preheat oven to 425 degrees.

Prepare the potatoes

Medium dice potatoes into pieces, about ½ inch each.

Season the potatoes

Place potatoes on a lightly oiled, foil-lined baking sheet. Drizzle with 1 tablespoon cooking oil (2 tablespoons for 4 servings). Season with about half the homemade spice blend (3.5 tsp total), ¼ teaspoon salt (½ teaspoon for 4), and a pinch of pepper. Stir to coat. Spread out in a single layer.

Roast the potatoes

Roast 18–22 minutes, or until fork-tender, stirring halfway through.

Prepare the vegetables

Medium dice red bell pepper into pieces, about ½ inch each. Cut ends off yellow onion and discard peel. Halve lengthwise, lay flat, and medium dice into pieces, about ½ inch each. Peel and medium dice shallots as well.

Cook bell pepper, onion, and shallots

Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add bell pepper, onion, and shallots to hot pan. Cook 4–5 minutes, or until onion and shallots are translucent, stirring occasionally.

Add ground beef and seasonings

Add ground beef. Season with remaining homemade spice blend, ½ teaspoon salt (1 teaspoon for 4 servings), and a pinch of pepper. Cook 5–7 minutes, or until fully cooked, breaking up beef into pieces.

Add tomato paste and raisins

Add tomato paste and raisins. Cook 1–2 minutes, stirring occasionally.

Add water and chicken stock

Add 1 cup water (2 cups for 4) and chicken stock concentrate. Simmer 2–3 minutes, or until sauce has thickened, stirring occasionally.

Finish the picadillo

Remove picadillo from heat. Stir in about 1 tablespoon creamy vegan chimichurri sauce (2 tablespoons for 4 servings). Season with salt and pepper to taste.

Plate your dish

Divide Cuban beef picadillo between plates. Top with roasted potatoes. Drizzle with remaining creamy vegan chimichurri sauce. Enjoy!

← Click anywhere to see ingredients