Bandeja Paisa Ground Beef Hash

Heat a splash of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and cumin, stirring constantly for 1 minute until fragrant — you're building the soul of the dish right here.

Add the chopped tomatoes and salt. Let everything simmer for 10-12 minutes, stirring occasionally, until the tomatoes break down into a thick, rich sauce. This is your hogao, mi amor — don't rush it.

Push the hogao to one side of the skillet and add the ground beef. Break it up with a wooden spoon and cook until browned all over, about 6-8 minutes.

While the beef cooks, peel and cut the potatoes and carrots into small dice, about 1/2-inch pieces.

Add the diced potatoes and carrots to the beef. Pour in about 1/2 cup water, cover, and let everything cook together for 12-15 minutes until the potatoes are tender and the flavors have married together.

Season with black pepper and additional salt to taste. Give it a good stir and let it cook uncovered for 2-3 more minutes to thicken slightly.

Rinse the white rice and cook according to package directions or in your preferred method — Colombian rice should be fluffy and separate, not sticky.

Drain and rinse the black beans, then warm them in a small saucepan with a pinch of salt. Some folks like to add a bit of hogao to the beans for extra flavor.

Spoon the fluffy white rice onto a large platter. Add a generous serving of the ground beef hash alongside. Spoon some warmed black beans on the plate.

Garnish with fresh cilantro if you like, and serve with lime wedges for squeezing over everything. This is meant to be eaten with love and a big appetite.