Anguillan Potato Hash

Ingredients

While the original Picadillo de papa is a Mexican dish made with ground beef, Anguillan Potato Hash replaces the meat with potatoes as the star ingredient. The spices used in Anguillan cuisine, such as thyme and allspice, give this dish a distinct Caribbean flavor profile. Additionally, the use of Scotch bonnet pepper adds a touch of heat and a unique tropical twist. We alse have the original recipe for Picadillo de papa, so you can check it out.

• 4 large potatoes, peeled and diced (900g) 4 large potatoes, peeled and diced (900g)
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the onions, bell pepper, garlic, and Scotch bonnet pepper to the skillet. Sauté until the vegetables are softened and fragrant.
3. 3.
   Add the diced potatoes to the skillet and stir to combine with the vegetables.
4. 4.
   Sprinkle the thyme, allspice, paprika, salt, and pepper over the potatoes. Stir well to evenly coat the potatoes with the spices.
5. 5.
   Cover the skillet and cook for about 15-20 minutes, or until the potatoes are tender, stirring occasionally.
6. 6.
   Remove the lid and continue cooking for an additional 5 minutes, or until the potatoes are slightly crispy.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into uniform pieces to ensure even cooking.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Be cautious when handling and mincing the pepper, as it can be very hot. Consider wearing gloves or washing your hands thoroughly afterward.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the finished dish.
• Serve the Anguillan Potato Hash as a side dish with grilled fish or chicken for a complete Caribbean meal.
• Feel free to add other vegetables such as corn or peas to enhance the dish's texture and taste.
• If you prefer a milder version, remove the seeds from the Scotch bonnet pepper before mincing.
• Leftovers can be refrigerated and reheated the next day for a quick and delicious meal.

Serving advice

Serve the Anguillan Potato Hash hot as a main course or as a side dish alongside your favorite Caribbean dishes. It pairs well with grilled seafood, jerk chicken, or even a simple green salad.

Presentation advice

Garnish the Anguillan Potato Hash with a sprinkle of fresh cilantro to add a pop of color. Serve it in a vibrant Caribbean-inspired bowl or on a platter to showcase the beautiful colors of the dish.