Costa Rican Chayote and Beef Hash

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This traditional Costa Rican picadillo transforms humble chayote squash into a hearty, satisfying one-pan meal. Ground beef, tender chayote, potatoes, and aromatic vegetables simmer together in a savory tomato-based sauce. Serve it spooned over fluffy white rice for an authentic Tico lunch or dinner.

Nutrition Facts

Per serving (estimated)

• 440 kcalCalories
• 20 gFat
• 7 gSaturated Fat
• 30 gCarbs
• 5 gFiber
• 6 gSugar
• 30 gProtein
• 560 mgSodium
• 920 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the hash

• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 3 medium chayote squash (about 1.5 lbs), peeled, cored, and diced into 1/2-inch cubes
• 2 medium russet potatoes (about 12 oz), peeled and diced into 1/2-inch cubes
• 2 Roma tomatoes, diced

For seasoning and finishing

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup low-sodium beef broth
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Directions

1. Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook for 4-5 minutes until softened and the onion turns translucent.
2. Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown or burn.
3. Add the ground beef to the pan, breaking it apart with a wooden spoon. Cook for 7-8 minutes until the beef is fully browned with no pink remaining; drain off any excess grease.
4. Sprinkle in the cumin, oregano, salt, and pepper and stir well to coat the meat evenly with the spices.
5. Add the diced chayote, potatoes, and tomatoes to the skillet. Pour in the beef broth and bring the mixture to a gentle simmer.
6. Cover the pan, reduce the heat to medium-low, and cook for 20-25 minutes, stirring occasionally, until the chayote and potatoes are fork-tender and most of the liquid has been absorbed.
7. Uncover and increase the heat to medium. Cook for 3-4 more minutes to reduce any remaining liquid and lightly concentrate the sauce, stirring gently so the potatoes do not break apart.
8. Remove from the heat, stir in the fresh cilantro, and taste for seasoning, adjusting salt and pepper as needed. Serve hot over steamed white rice.

Cook’s Notes

• Choose firm chayote with smooth, unblemished skin; they should feel heavy for their size, which signals freshness and moisture.
• If chayote is unavailable, substitute zucchini or yellow squash, but reduce the covered simmer time by about 5 minutes since these cook faster.
• For a deeper color and a subtle earthy note characteristic of Costa Rican home cooking, add 1/2 teaspoon of ground achiote or sweet paprika with the other spices.
• Top each serving with a sliced hard-boiled egg and a side of sweet fried plantains for a more traditional presentation.
• Leftovers keep well refrigerated for up to 3 days and the flavor actually deepens overnight, making this a great make-ahead dish.

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