Picadillo Con Carne de Res (Potato-and-Beef Hash)

Picadillo Con Carne de Res (Potato-and-Beef Hash) Recipe
Photo: Howard L. Puckett; Styling: Connie Formby


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 230
Caloriesfromfat 27 %
Fat 6.9 g
Satfat 2.7 g
Monofat 2.9 g
Polyfat 0.4 g
Protein 11.3 g
Carbohydrate 31.8 g
Fiber 4 g
Cholesterol 26 mg
Iron 3.6 mg
Sodium 236 mg
Calcium 44 mg


2 pounds small red potatoes, cubed
1/2 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
3 garlic cloves, minced
1/2 cup Tamarind Purée
1/3 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper


Place the potato cubes in a Dutch oven; add water to cover, and bring to a boil. Cook for 8 minutes or until tender. Drain and set potato cubes aside.

Cook meat, onion, bell pepper, and garlic in pan over medium heat until browned, stirring to crumble. Stir in potato cubes, Tamarind Purée, chopped cilantro, cumin, salt, and pepper. Cover, reduce heat, and simmer 5 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Greg Patent,

Cooking Light

April 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note