Ingredients
- 6 large Potatoes, peeled & quartered
- 10 cups of Water
- Pinch of Salt
- 2 tbsp of Milk
- 3 tbsp of Butter
- 1 egg Yoke
- 1.5 lbs. 98% lean Ground Beef
- 1 can Badia Spanish Sofrito
- ½ tsp Badia Minced Garlic
- 1 tsp Badia Cumin
- Olives Stuffed with Pimento
- ½ tsp Badia Complete Seasoning ®
- 2 Eggs + 1 White
- 2 cups Badia Bread Crumbs with Complete Seasoning ®
- Vegetable Oil (enough to cover and fry potatoes)
Directions
- Add salt and milk to your water and boil the potatoes until tender and fully cooked
- Drain
- Mash the potatoes with butter and 1 egg yoke, let cool a bit
- Grab a handful of the mashed potato and press against the palm of your hand
- Make a little bowl with the potato by pressing in with your fingers in the center
- Stuff the center with a teaspoon of picadillo and carefully fold sides into the center
- Add a bit more of the potato if needed to cover any area where the picadillo is visible
- Mold the potato with your hands to form the shape of a ball, like the size of a baseball
- Dip the potato balls into the beaten eggs, roll in the bread crumbs and coat thoroughly (you may repeat the process if you want very crispy potatotoes)
- Refrigerate potatoes for 2 hour before deep frying (you may also freeze them for later use)
- Heat oil to 375 and drop each ball into the hot oil cool until golden brown all around (about 3 minutes)
Picadillo Recipe:
- Brown the ground beef
- Add the sofrito, garlic, cumin, Complete Seasoning ®, and olives
- Continue to cook until meat is completely cooked
- Drain off any excess fat and let cool
