Ingredients for Mexican Hash Picadillo
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How to Make Mexican Hash Picadillo
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 pounds of cubed potatoes and cook, stirring occasionally, until golden brown and slightly crispy (about 10-12 minutes). Remove potatoes from skillet and set aside.
- Add 1 pound of ground beef (or your preferred protein) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add 1 (28-ounce) can of crushed tomatoes, 2 cloves of minced garlic, 1 teaspoon of salt, and ½ teaspoon of black pepper to the skillet. Stir to combine.
- Return the cooked potatoes to the skillet. Add 1 medium onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; and ½ cup of chopped cilantro. Stir well to incorporate all ingredients.
- Reduce heat to medium-low, cover, and simmer for 30 minutes, or until the flavors have melded and the potatoes are tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
29g
Fat
50g
Carbs
8g
