Dairy-Free Cuban Picadillo Hash with Sweet Potatoes

Ingredients

• 2 medium Sweet Potatoes, diced
• 1 pound Ground Beef (or plant-based ground)
• 2 tablespoons Olive Oil
• 1 medium Onion, chopped
• 1 medium Bell Pepper, chopped
• 3 cloves Garlic, minced
• 2 tablespoons Tomato Paste
• 1 cup Beef Broth (or vegetable broth)
• 1/2 cup Green Olives, chopped
• 1/4 cup Raisins
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• to taste Salt
• to taste Black Pepper
• 4 servings Vegan Eggs

Instructions

1. 1Prepare the sweet potatoes: Carefully cut the 2 medium Sweet Potatoes into 1/2-inch cubes. Heat a 12-inch skillet over medium heat (325-350°F / 160-175°C), then add 1 tablespoon of the Olive Oil. Add the diced 2 medium Sweet Potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they are tender and can be easily pierced with a fork. Remove the cooked sweet potatoes from the skillet and set them aside in a bowl.
2. 2Cook the ground beef: Add the remaining 1 tablespoon of Olive Oil to the same 12-inch skillet. Increase the heat to medium-high (350-375°F / 175-190°C) and add the 1 pound Ground Beef (or plant-based ground). Cook for 6-8 minutes, breaking up the meat with a spoon, until it is fully browned and no pink remains. Carefully drain any excess fat from the skillet.
3. 3Sauté the aromatics: Reduce the heat to medium (325-350°F / 160-175°C). Add the 1 medium chopped Onion and 1 medium chopped Bell Pepper to the skillet with the cooked ground beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Stir in the 3 cloves minced Garlic and cook for an additional 1 minute, until you can smell its fragrance.
4. 4Simmer the picadillo base: Stir the 2 tablespoons Tomato Paste into the skillet, ensuring it is well combined with the beef and vegetables. Pour in the 1 cup Beef Broth (or vegetable broth), then add the 1/2 cup chopped Green Olives, 1/4 cup Raisins, 1 teaspoon Cumin, 1/2 teaspoon Oregano, Salt to taste, and Black Pepper to taste. Bring the mixture to a gentle simmer over medium heat (185-205°F / 85-96°C) and cook for 15 minutes, stirring occasionally, until the sauce has slightly thickened.
5. 5Combine and finish the hash: Return the cooked 2 medium diced Sweet Potatoes to the skillet with the simmering picadillo. Stir everything together gently to combine. Continue to cook for another 5 minutes, allowing the flavors to meld and the sweet potatoes to reheat thoroughly.
6. 6Prepare the vegan eggs: While the hash finishes cooking, heat a separate non-stick pan over medium heat (325-350°F / 160-175°C). Carefully place the 4 servings Vegan Eggs into the hot pan and cook for 2-4 minutes per side, or until they are set and lightly browned to your preference.
7. 7Serve the dish: Divide the warm Dairy-Free Cuban Picadillo Hash with Sweet Potatoes among four plates. Top each serving of hash with one of the fried 4 servings Vegan Eggs and serve immediately.

Substitutions

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