Name: Chilean Charquican
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Chilean
Ingredients: 1 small yellow onion, diced small; 1 pound ground beef; 2 cups (1/2 pound) of winter squash (kabocha, butternut, or similar), peeled, cubed; 5 red potatoes, peeled, cubed; 1 teaspoon paprika; 1/2 teaspoon dried Mexican oregano; pinch of cumin; 2 cup vegetable broth; 1/2 cup each corn, green peas, or green beans (frozen is fine); salt, pepper, oil; 6 eggs, to serve, optional

Ingredients

Units

1 small yellow onion, diced small
1 pound ground beef
2 cups (1/2 pound) of winter squash (kabocha, butternut, or similar), peeled, cubed
5 red potatoes, peeled, cubed
1 teaspoon paprika
1/2 teaspoon dried Mexican oregano
pinch of cumin
2 cup vegetable broth
1/2 cup each corn, green peas, or green beans (frozen is fine)
salt, pepper, oil
6 eggs, to serve, optional

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Instructions

In a medium skillet over medium heat, put one tablespoon of oil. Add the onion and cook for 6-8 minutes, until soft.
Add the meat and saute for 6 minutes.
Add the squash, potatoes, salt, pepper, oregano, cumin, and paprika. Stir. Add the broth and cook cover for 15 minutes, simmering. Reduce the heat if need it.
With a fork, mash the potatoes and squash.
Add corn, peas, and green beans. Stir and cook for 3-4 minutes until hot.
Fried the eggs if using.
Taste and adjust the seasoning. Serve hot with a fried egg on top.