Picadillo de Papa

Name: Picadillo de Papa
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 4 large potatoes, peeled and finely diced; 1 onion, finely diced; 1 red bell pepper, finely diced; 3 cloves garlic, minced; 2 tbsp vegetable oil; 2 tbsp Lizano sauce; 1/4 cup fresh cilantro, chopped; Salt and pepper

Picadillo de Papa (pee-kah-DEE-yoh deh PAH-pah)

Diced Potato Hash

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 187 kcal

A quick, humble hash of finely diced potatoes cooked with onion, garlic, bell pepper, and cilantro — the most common picadillo side dish in Costa Rica.

Nutrition & Info

Protein 3.0g

Carbs 28.0g

Fat 7.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

skillet cutting board sharp knife

Presentation Guide

Vessel: small side bowl

Garnishes: cilantro

Accompaniments: rice, beans, casado plate

Ingredients

4 large potatoes, peeled and finely diced
1 onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, minced
2 tbsp vegetable oil
2 tbsp Lizano sauce
1/4 cup fresh cilantro, chopped
Salt and pepper

Instructions

1
Heat oil in a skillet over medium heat. Saute onion, garlic, and bell pepper 3 min.
2
Add diced potatoes and stir to coat with oil and aromatics.
3
Cover and cook 12-15 min, stirring occasionally, until potatoes are tender and slightly golden.
4
Add Lizano sauce, stir to coat. Cook 2 min more.
5
Season with salt and pepper, stir in cilantro. Serve as a side dish.

💡

Did You Know?

In Costa Rica, the word picadillo refers to any finely diced vegetable dish — there are versions made with chayote, green beans, arracache, and even beet.

Chef's Notes

Equipment Tips

skillet
cutting board
sharp knife

Garnishing

cilantro

Accompaniments

rice, beans, casado plate

The Story Behind Picadillo de Papa

Picadillo is a cornerstone of the casado plate and daily Costa Rican cooking. The technique of finely dicing vegetables and cooking them with a sofrito base came from Spain, but Costa Ricans adapted it to local produce. Picadillo de papa is the most common version, served alongside rice, beans, and protein at nearly every meal.

🕐 Traditionally enjoyed lunch or dinner side 📜 Origins: Colonial era

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