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Cuban Ground Beef Hash

Called "picadilla" in Spinach, this hash is wonderful served over white rice or even in a breakfast omelet.—Adrianna Still Cruz, Weston, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1-1/2 pounds ground beef
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 1/3 cup raisins
  • 1/3 cup sliced pimiento-stuffed olives
  • 1 tablespoon cider vinegar
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup frozen peas
  • Hot cooked rice


  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add peas; cover and cook 5 minutes longer or until heated through. Serve with rice.
Nutrition Facts
3/4 cup: 262 calories, 10g fat (4g saturated fat), 56mg cholesterol, 621mg sodium, 18g carbohydrate (0 sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

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Average Rating:
  • kpossible18
    Nov 4, 2012

    I really enjoyed this recipe. Definitely said no to the raisins!

  • Isolda
    Jan 1, 2010

    I, too, leave out the raisins most of the time. Although I like the contrast they provide, some members of my family do not. No matter, it's still very tasty without them.

  • CatherineBennet
    Sep 23, 2009

    This is a wonderful recipe. The olives add just the right touch. I had to admit to not always include the raisins. We don't miss it.