This tasty version of picadillo, a traditional dish in many Latin American countries, is a classic Cuban hash recipe that is often served topped with a sunny-side-up egg. Bacon drippings, ham and ground beef, plus savory spices like cumin and oregano, makes a flavorful mixture. Currants and stuffed olives give this dish a special final touch.
3 tablespoons bacon drippings
1 large potato, peeled and coarsely chopped
1 pound ground beef
1 cup chopped ham*
1 large onion, chopped
1 large green bell pepper, chopped
1 tablespoon chopped garlic
1/4 cup currants or raisins (preferably golden raisins)
1/4 cup pimiento-stuffed green olives, cut in half
2 MAGGI Beef Flavor Bouillon Cubes, crumbled
2 tablespoons tomato sauce
1 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/2 teaspoon white vinegar
Hot, cooked rice
4 sunny-side-up eggs (optional)
- Heat bacon drippings in large skillet over medium-high heat. Add potato; cook, stirring occasionally, for 5 to 6 minutes or until browned. Remove from skillet; set aside.
- Cook beef in skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in ham, onion, bell pepper and garlic; cook, stirring occasionally, for 8 minutes or until onion is tender. Stir in potato, currants, olives, bouillon, tomato sauce, cumin, oregano and vinegar.
- Serve over rice and top with egg, if desired.
Makes 4 servings.
Tip: No ham on hand? This versatile dish can easily be altered by replacing the ham with cooked and crumbled bacon (4 to 6 slices), and increasing the ground beef to 1 1/2 pounds.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.