Picadillo de Papa — Costa Rican Potato Hash

Ingredients

• 1 lb potatoes, in tiny dice
• ½ lb Ground Beef (or double the vegetables)
• 1 Carrot, in tiny dice
• 1 onion + 1 bell pepper, minced
• 3 cloves garlic
• 1 tsp cumin + ½ tsp oregano
• Worcestershire splash
• Corn tortillas and cilantro, to serve

Method

1. Brown the Ground Beef in a little oil, breaking it fine (160°F for beef); push aside.
2. Add the onion, pepper, and garlic; soften 4 minutes.
3. Add the potatoes, Carrot, cumin, oregano, Worcestershire, ½ cup water, and salt. Cover and steam-fry 12 minutes, stirring now and then, until the potatoes are tender and the pan is nearly dry.
4. Mash slightly — picadillo means 'minced'; the texture should be small, soft, and scoopable.
5. Serve with warm tortillas for the traditional 'gallos': spoon, fold, eat, repeat. Every Costa Rican grandmother has a version; this one's yours now.