Entree: Costa Rica – Southern Culinary Region – Picadillo de Papa (Costa Rican seasoned ground-beef and potato hash cooked with onions, peppers and Salsa Lizano)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (454 g) ground beef
- 1.5 lb (680 g) potatoes, peeled and cut into 1/2-inch (12 mm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium tomatoes, chopped (or 1 cup (240 g) canned diced tomatoes, drained)
- 2 tbsp (30 ml) Salsa Lizano (Costa Rican condiment) or 2 tbsp (30 ml) Worcestershire sauce if unavailable
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) dried oregano
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 g) pimiento-stuffed green olives, sliced (optional, for authentic touch)

Instructions

1. Par-cook the potatoes: place diced potatoes in a pot of salted water and bring to a boil; cook until just tender, about 6–8 minutes. Drain and set aside.
2. Brown the beef: heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Add ground beef, break up with a spoon, and cook until no longer pink and lightly browned, 6–8 minutes. Drain excess fat if necessary and transfer beef to a bowl.
3. Sauté vegetables: add remaining 1 tbsp (15 ml) oil to the same skillet. Sauté onion and garlic over medium heat until softened, about 3–4 minutes. Add diced bell peppers and cook 3 more minutes.
4. Combine and season: return browned beef to the skillet, stir in chopped tomatoes, Salsa Lizano, cumin, oregano, salt and pepper. Cook 3–4 minutes until tomatoes begin to break down.
5. Add potatoes and simmer: gently fold in the par-cooked potatoes and reduce heat to medium-low. Simmer uncovered, stirring occasionally, until potatoes absorb flavors and edges become lightly crisp, about 8–10 minutes.
6. Finish and serve: stir in chopped cilantro and sliced olives if using. Taste and adjust seasoning. Serve hot with white rice and black beans or warm tortillas.