3 cups


          Typically, picadillo, a pork or beef hash with potatoes, is served in a flour tortilla or used to fill chiles rellenos (stuffed chilies that are dipped in an egg batter and fried). This picadillo, which is made with shrimp and pork sausage, may be used either as a filling for chilies or as an accompaniment to fried eggs or omelets. In all cases, a tomato-based relish such as pico de gallo, or tomato and green chili relish goes well.


4 tablespoons safflower oil

3 tablespoons butter

1 clove garlic, minced

1 cup yellow or red onion, minced

1 large potato, boiled and diced

1/4 pound (about 1/2 cup) bulk pork sausage

2 tablespoons diced red bell pepper

3 tablespoons green chili or poblano

chili, roasted, peeled and diced

1/4 cup corn niblets (optional)

2 cups (1 pound), raw Gulf shrimp

2 teaspoons minced fresh oregano or 1/2 teaspoon dried leaf oregano


Black pepper

1/3  to 1/2 cup heavy cream (optional)


          Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. Add garlic and onions and sauté 1 to 2 minutes. Add the potato and sauté, turning potatoes frequently, until crisp, about 3 minutes. Remove and set aside.

          Spread the sausage in the same skillet, breaking apart with a fork. Sauté until browned. Stir in the red pepper, green pepper or chili, corn if using, and shrimp and sauté until the shrimp turns pink Stir in oregano and season to taste with salt and pepper. Cool.

          When ready to serve, mix in the cream if using. Shape the hash into patties and sauté until crisp in the remaining butter and oil or bake the hash in a buttered pan and serve with fried eggs. It may also be used to stuff bell peppers or roasted poblano chilies.