"Picadillo" Hash- My Grandmother's Recipe. This is my version of Mexican picadillo. You can add any veggies you like, but here is an easy delicious way to make it. This recipe is also makes a great. "Picadillo" Hash- My Grandmother's Recipe

You can cook "Picadillo" Hash- My Grandmother's Recipe using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of "Picadillo" Hash- My Grandmother's Recipe
  1. Prepare 1 lb of GROUND BEEF.
  2. It’s 1 large of sliced carot.
  3. It’s 2 medium of Gold Potatoes chopped (could be russett).
  4. It’s 1 of ground cumin.
  5. You need 1/4 tsp of ground black pepper.
  6. You need of warm water.
  7. Prepare of salt.

Learn how to make Picadillo Con Carne de Res (Potato-and-Beef Hash). My husband doesn't like green olives so I chop them real fine and he doesn't know they are there. It's very easy to adjust this recipe to your own liking. Puerto Rican Picadillo is a ground beef hash made with beef, potatoes and sofrito.

"Picadillo" Hash- My Grandmother's Recipe step by step

  1. cut the veggies- dice the potatoes in large pieces and cut the carrots in thin slices ( You can add more potatoes and carrots if you want) This recipe serves 5 people.

  2. heat the stove to medium high and season beef with about a tsp ground cumin, about a tsp of salt, and 1/4 black pepper and then place seasoned beef onto pan. cook until browned ( before its finished cooking add the potatoes and carrots).

  3. once the beef is cooked add warm water to the mixture (just enough water to cover the mix of beef and veggies).

  4. Bring mix to a boil and allow for carrots and potatoes to soften up. Taste soup to see if it needs more salt. Add salt if needed.

  5. Picadillo is served hot and serves about 5 people.

The picadillo is then used in empanadas or papa rellenos. This recipe employs some Puerto Rican ingredient staples: sofrito, tomato sauce and olives. Sofrito is the base of most Puerto Rican cooking, along with. Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is, or for fillings for chiles rellenos, tacos, burritos, tamales, etc.