Picadillo is one of my favorite Filipino dishes. I eat it with rice, in between hamburger buns a la Sloppy Joe style, as a side, etc. Leftovers of it can get pretty boring because the potatoes in the dish tend to suck in all the moisture the longer it sits, so it becomes very dry but still tasty. Now that I think of it, it basically turns into hash.
You can opt to revive it by heating it up and adding more liquid to it, but I love when it gets dry because that way, it's more fun to do this to it....
2 Words....Over Easy
That's what I prefer at least, but mine actually came out more medium than easy. I love when the creamy yolk coats the Picadillo and combined with the flavor from the cheese just gives this dish a whole new life and flavor profile. I used Kraft's Mexican Four Cheese Shredded combo pack (Monterey Jack, Cheddar, Asadero, and Queso Quesadilla).
This is a great quick brunch idea, but if you're like me, you can eat this anytime of day hehe. Very Yummy!