- 3 medium sized potatoes, chopped
- 2 tbls pork lard, or 4 pieces bacon cooked down to render the fat (add the bacon into the picadillo if using this method)
- 1lb ground beef
- 1 large onion, chopped
- 1 sweet pepper, chopped
- 3 garlic cloves, minced
- 2 tomatoes, skins removed and pureed (or small can tomato sauce)
- 1 cup beef broth, preferably homemade
- 1-2 tsp chili powder (or to taste)
- 2 tbls tomato paste (or ketchup)
- 2 tbls red wine vinegar
- 1/4 cup green olives, sliced
- salt and pepper to taste
- In a cast iron skillet, heat 2 tbls pork lard.
- Add the potatoes and brown. Remove and set aside. Save the fat for another day.
- In the same skillet, brown the ground beef.
- When the beef is about half way cooked, add the onion, pepper, and garlic. Cook until the remaining of the beef is cooked and the onions are translucent.
- Add the tomato sauce, beef broth, green olives and simmer for about 5 minutes.
- Add the chili powder, tomato paste, vinegar, salt and pepper. Bring to a boil, lower the heat and simmer until the picadillo has thickened to your liking.
- Once it has thickened to your liking add the hash browns back in and warm for a few minutes.
- Serve over steamed white/brown rice.
This dish is excellent with flat bread and a green salad from the garden.