YUCCA HASH BROWNS WITH CHORIZO
When you boil yucca, skinny pieces cook faster than fat ones, so test a few fatter pieces to make sure they are cooked through before straining. Like potatoes, yucca takes to a hot, hot pan, which makes it crispy outside, creamy inside. But yucca needs more oil than potatoes, so be sure you add the full 4 tablespoons called for and let the skillet get really hot or the yucca will stick to the pan. If you have cilantro on hand, tear some leaves over the top of the hash browns.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel the yucca, cut it into 3- to 4-inch sections and quarter it lengthwise. Lay the quarters with a cut side down and slice off the core; discard. Cut cored quarters into 1 1/2-inch pieces. Put the yucca in a medium saucepan with salted cold water to cover by a few inches. Bring to a boil over high heat and cook until translucent and just tender but not falling apart, about 15 minutes. Strain, return the yucca to the pot, set over low heat and toss once or twice to dry it out.
- While the yucca boils, put 2 tablespoons of the oil and the chorizo in a large cast-iron skillet over medium-high heat. Cook, stirring occasionally, until the chorizo is browned and just cooked through, about 4 minutes. Transfer to a plate, using a slotted spoon. Add the onions to the skillet, sprinkle with salt and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes. Add the bell peppers and cook, stirring occasionally, until soft and charred in spots, about 5 minutes. Transfer to the plate with the chorizo.
- Heat the remaining 4 tablespoons oil in the skillet. Add the yucca and sprinkle with salt; using a metal spatula, chop and press the yucca into the hot oil. When it is a little crusty on the bottom, after 1 or 2 minutes, turn the yucca over and keep pressing and turning until you have lots of crispy yucca, about 4 minutes more. Stir in the chorizo-vegetable mixture and heat through.
- Heat a large nonstick skillet on medium heat. Swirl in the butter. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
- Serve the hash browns hot and topped with the fried eggs.
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Oshin Crawford
oshinc@aol.comThese were the best hash browns I've ever had! Thanks for sharing the recipe.
salith pehesara
pehesara-salith83@hotmail.frI'm so glad I tried this recipe! These hash browns are now a regular in my breakfast rotation.
Mahfug Rana
ranamahfug@gmail.comThese hash browns were a great way to use up leftover yucca.
Nabirye Noel
noelnabirye32@aol.comThe flavors in this dish were amazing! I will definitely be making this again.
kashif gabol
gabol@gmail.comI would have liked the hash browns to be a bit crispier.
Zalihat Yuguda
yuguda-zalihat5@yahoo.comOverall, these hash browns were a good experience. I would recommend them to others.
Vonshay Jackson
vonshay_jackson73@gmail.comI found the yucca to be a bit too starchy for my liking.
Fahim Bhuyah
fahim.b@gmail.comThese hash browns were a bit too greasy for my taste.
Nakalema Sylvia
sylvia@yahoo.comI loved the combination of yucca and chorizo in these hash browns. It was a unique and delicious flavor.
sami hubi
hsami77@hotmail.comYum! These hash browns were crispy, flavorful, and filling.
GAMING OP FF
g_ff@yahoo.comThese were easy to make and tasted great! I will definitely be making them again.
Limon Hasan
hasanl@gmail.comI've never had yucca before, but these hash browns were a great introduction. They were so flavorful and satisfying.
Masum Basnet
b.masum67@aol.comThese yucca hash browns were a hit with my family! The chorizo added a delicious smoky flavor, and the yucca was crispy on the outside and fluffy on the inside.