SERVES:6, can put in a corn tortilla (SEE RECIPE)

Irene Lechevalier's Costa Rican Picadillo de Papa (Beef and Potato Hash)
Irene Lechevalier’s Costa Rican Picadillo de Papa (Beef and Potato Hash)


  • 350 g beef (flank, round eye, brisket)
  • Salt and pepper (how much?)
  • 3 small onion, peeled and chopped (one for the beef, 2 later on)
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 Knorr beef stock cubes
  • 7 – 8 potatoes
  • 1 Tbsp oil
  • 2 garlic cloves, pressed
  • 1 tsp cumin
  • Salt and pepper, to taste
  • 1 tsp oregano
  • 1 tsp turmeric (for color)
  • 1 tsp paprika (for color)
  • 1 tsp achiote (for color, optional, if using, dissolve in the beef stock)*
  • 2 cups beef stock


  • Cook the beef  in a pressure cooker for 55 mins with salt, pepper, onion, one carrot, and celery and the beef stock cubes.
  • Take the beef out and shred it.   Keep the broth, you will need 2 cups of this later.
  • Peal the potatoes and boil ~15 mins.
  • Drain the potatoes and wait for them to cool.
  • Cut the potatoes into cubes (never cut the potatoes when they are hot).
  • In a pan over medium heat, heat oil, add onions and garlic and cook it until limp.
  • Add the beef, stirring for about 3 mins.
  • Add the cumin, turmeric, paprika (to give color) and oregano.
  • Season with pepper and salt add the potatoes.
  • Add 2 cups of the beef stock reserved from before and add the coriander leaves.

* Can get achiote at Belmonte Latin Foods, 5 Ridgewood close, # G5 Ridgewood Condo (retail wing), SG 276696

Download PDF here: Costa Rican Picadillo de Papa (Beef and Potato Hash) Irene Lechevalier