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, and onion 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.

Ingredients

12 oz Potatoes
1.25 tsp Peruvian-Style Spices
1 whole Red Bell Pepper
1 whole Yellow Onion
10 oz Ground Beef
1.5 oz Tomato Paste
1 oz Raisins
1 whole Mushroom Stock Concentrate
2 oz Creamy Vegan Chimichurri Sauce
0 Cooking Oil
0 Salt
0 Pepper
0.5 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

12 oz Potatoes
1.25 tsp Peruvian-Style Spices
1 whole Red Bell Pepper
1 whole Yellow Onion
10 oz Ground Beef
1.5 oz Tomato Paste
1 oz Raisins
1 whole Mushroom Stock Concentrate
2 oz Creamy Vegan Chimichurri Sauce
0 Cooking Oil
0 Salt
0 Pepper
0.5 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 12 oz potatoes (24 oz for 4 servings) into pieces about ½ inch each.

Dice red bell pepper and onion

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

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 Peruvian-style spices, salt, pepper, 10 oz ground beef (20 oz for 4), 1½ oz tomato paste (3 oz for 4), 1 oz raisins (2 oz for 4), 1 mushroom stock concentrate (2 for 4), 2 oz creamy vegan chimichurri sauce (4 oz for 4), and ½ cup water (1 cup 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 Peruvian-style spices, 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.

Cook bell pepper and onion

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

Add ground beef and seasonings

Add ground beef. Season with remaining Peruvian-style spices, 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 mushroom stock

Add ½ cup water (1 cup for 4) and mushroom 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