Recipes out of the Blond Box

It’s a story about a husband creating a version of a ground beef hash that reminds his wife of her childhood in Chile. You can also find the history of the dish, the derivation of the name, and a couple more recipes.  Http://eatingchile.blogspot.com/2009/06/charquican-tomatican-and-other-cans_11.html

1/2 pound ground beef
OR minced cooked beef
oil or lard
1 large onion
2 tablespoons paprika
cayenne pepper, to taste
1 – 2 cloves garlic, minced
4 – 5 potatoes, cubed
1 carrot, cut in rounds
1 pound winter squash, cubed
2 – 3 tomatoes, chopped
1 cup corn kernels
1/2 cup peas
and/or
1/2 cup green beans, optional

Bring a small quantity of water to a boil and add carrots and potatoes; when they seem about half done, add the winter squash. When almost soft, add corn and peas and/or green beans. Each vegetable should be fully cooked, the potatoes and squash soft enough to mash.

Meanwhile sauté beef with onion in oil or fat in a large skillet until brown; add paprika and chili, garlic, oregano, and cumin to taste, and tomatoes. Simmer 10 – 15 minutes.

Add drained vegetables to beef and mix, breaking up the potatoes and squash without mashing them completely. Add cooking liquid if necessary to reach a hash-like consistency. Serve with fried eggs on top.