Ground Beef Hash Recipe

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Latin American Paleo Cooking Over 80 Traditional Recipes Made Grain and Gluten FreeCarne molida translates as “ground meat,” but don’t let the simple name fool you into thinking it is a boring dish! It is easy to throw together on a busy weeknight and is full of flavor, thanks to the sofrito cooking base. This is how Milagros learned to make this dish in Puerto Rico. You can serve this as a quick main protein or use it as a filling for Canoas de Plátanos Maduros, Alcapurrias or Pastelillos. This dish also freezes well if you make a double batch.

  • Yield: 6 to 8 Servings


  • 2 tbsp (30 ml) extra-virgin olive oil
  • 4 tbsp (55 g) Sofrito
  • 2 large cloves garlic, minced
  • ½ tsp fine Himalayan salt
  • ½ tsp freshly ground black pepper
  • 1 small onion, diced
  • 2 lb (905 g) ground beef
  • 2 tbsp (32 g) tomato paste
  • 1 medium yellow potato, cut into ½” (1.3-cm) dice
  • ½ cup (65 g) diced carrot
  • 15 green Manzanilla olives, sliced
How to Make It
  1. In a large sauté pan with a lid, heat the olive oil over medium heat for 1 to 2 minutes. Add the sofrito, garlic, salt and pepper and cook, stirring, 2 to 4 minutes, until sizzling and fragrant (longer if using frozen sofrito).
  2. Add all the remaining ingredients, except the olives. Cook for about 10 minutes, until the meat is browned, stirring occasionally to break up the meat.
  3. Lower the heat to low or medium-low to bring the mixture to a simmer, cover and cook for 20 to 30 minutes more, until the potatoes and carrot are tender when pierced with a fork.

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