Cooking Times

45 min
Prep Time
45 min
Cook Time
90 min
Total Time

Ingredients (17 items)

500.00 g Ground beef
lean (90/10)
4.00 medium Yukon Gold potatoes
peeled and cut into 1-inch cubes
2.00 ears Sweet corn
kernels cut off
2.00 cups Butternut squash
peeled and cut into 1-inch cubes
2.00 large Carrots
peeled and diced
1.00 large Yellow onion
finely diced
4.00 cloves Garlic
minced
2.00 tbsp Olive oil
extra virgin
1.00 tsp Ground cumin
1.00 tsp Dried oregano
1.00 tsp Paprika
sweet
2.00 tsp Salt
divided
0.50 tsp Black pepper
freshly ground
1.00 cup Chicken broth
low-sodium
2.00 tbsp Butter
unsalted
6.00 Large eggs
one per serving
0.25 cup Fresh parsley
chopped, for garnish

Instructions (14 steps)

1
Place potatoes in a large pot with cold water and 1 tsp salt, bring to boil
2
Cook potatoes until tender when pierced with a fork
15 minutes
3
Meanwhile, heat olive oil in a large skillet over medium-high heat
4
Add onions and garlic, cook until softened
5 minutes
5
Add ground beef, cumin, oregano, paprika, remaining salt, and pepper
6
Cook beef mixture, breaking up with a spoon, until browned
8 minutes
7
Add carrots, corn, and squash to the beef mixture
8
Add chicken broth, cover, and simmer until vegetables are tender
12 minutes
9
Drain potatoes and return to pot
10
Add butter to potatoes and mash until mostly smooth
11
Combine mashed potatoes with the beef-vegetable mixture
12
Heat a non-stick skillet over medium heat
13
Fry eggs sunny-side up or to desired doneness
3 minutes
14
Serve charquicán hot, topped with fried egg and garnished with parsley