Picadillo de papa is one of Costa Rica’s most typical dishes, a sauté of potato diced into small cubes with vegetables, widely used as a side for the traditional casado.
Picadillos, together with soups, have historically been the traditional way Costa Ricans eat vegetables.
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Costa Rican Potato Hash
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side dish
- Cuisine: Costa Rican
Ingredients
- 1 kg of potatoes (about 2.2 lb)
- 1/2 of white onion, chopped
- 1/2 of sweet bell pepper, chopped
- 1 clove of garlic, chopped
- 2 tablespoons of oil
- to taste of salt
- to taste of fresh cilantro, chopped
Instructions
- Cook the potatoes, boil the potatoes in salted water until soft but firm.
- Cut into cubes, drain the potatoes, let them cool slightly, and cut into small cubes.
- Sauté the base, in a skillet with oil, sauté the onion, bell pepper, and garlic over medium heat until translucent.
- Add the potato, stir in the potato cubes, mixing carefully so they don’t get mashed.
- Cook, cook for 5 to 8 minutes, until all the ingredients are well combined.
- Finish, adjust the salt and finish with chopped fresh cilantro.
- Serve, serve hot, as a side dish.
Tips for getting it right
- Cooking the potatoes until soft but firm keeps them from falling apart when mixed with the sofrito.
- Mixing carefully, without mashing the potato, preserves the picadillo’s characteristic texture.
- Fresh cilantro at the end gives this dish its distinctive aroma.
- Ground beef or chorizo can be added to turn it into a fuller dish.
Traditional variations
- It’s served as a side for casado, in gallos (with tortilla), or as an empanada filling.
- It’s also made with ground beef or chorizo, depending on the family recipe.
How to serve
Picadillo de papa is served hot, as a side for traditional casado, in gallos, or as an empanada filling.
It’s one of the most popular picadillos in Costa Rican cuisine.
Recommended sides
- Rice and beans
- Corn tortillas
Did you know?
Picadillos, together with soups, have traditionally been how Costa Ricans eat vegetables on a daily basis.
Picadillo de papa can be eaten on its own, with rice and beans, in a gallo (a tortilla sandwich), or as an empanada filling.
Frequently Asked Questions
It's a sauté of vegetables diced into small cubes, seasoned and sometimes combined with meat, similar to a hash.
Cooking them first in water ensures they stay soft but firm, keeping them from falling apart when mixed with the sofrito.
It's served as a side for casado, in gallos with tortilla, or as an empanada filling.
Yes, it's common to add ground beef or chorizo to turn it into a fuller dish.
