25-Min Picadillo with Crispy Potatoes
Ground beef spiked with garlic and ginger, simmered with tomatoes and olives into a savory-sweet picadillo, served over crispy pan-fried potatoes. Dinner in one skillet, no sides needed.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 1.5 lbs russet potatoes
- 1.25 lbs ground beef
- 4 cloves garlic cloves, minced
- 1 tbsp ginger root, minced
- 1 can (14.5 oz) canned diced tomatoes
- ½ cup green olives, chopped
- 2 tbsp tomato paste
- 1 tsp cumin
Instructions
- 1
Cut potatoes into 1/2-inch cubes. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add potatoes, sprinkle with salt and pepper. Cook undisturbed for 6 minutes until golden, then stir and cook 4 more minutes until crispy.
- 3
Push potatoes to the side. Add ground beef to the empty space, breaking it apart with a spoon. Brown until no pink remains, ~5 minutes.
- 4
Add minced garlic and ginger, stir constantly for 30 seconds until fragrant.
- 5
Stir in tomato paste and cumin, cook for 30 seconds. Pour in canned tomatoes with juice and olives, bring to a simmer.
- 6
Simmer for 4 minutes until slightly thickened. Taste and adjust salt and pepper. Serve hot.
Tools you’ll need
- large skillet (12-inch or larger)
- cutting board
- chef's knife
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
