Best 2 Yucca Hash Browns With Chorizo Recipes

Are you searching for a delectable and easy-to-make dish that will tantalize your taste buds and provide a unique culinary experience? Look no further than yucca hash browns with chorizo, a delightful fusion of flavors and textures that will leave you craving for more. Yucca, a versatile root vegetable native to South America, is the star of this dish, offering a slightly sweet and nutty flavor that pairs perfectly with the spicy and savory notes of chorizo, a traditional Spanish sausage known for its vibrant red color and smoky aroma. Pan-fried until golden brown and crispy on the outside, yet tender and fluffy on the inside, these yucca hash browns are an absolute treat. Accompanied by a zesty avocado crema and a sprinkle of fresh cilantro, this dish is not only visually appealing but also packed with flavor. Whether you're looking for a hearty breakfast, a satisfying lunch, or an impressive brunch option, yucca hash browns with chorizo are sure to hit the spot. So, let's dive into the simple yet delightful recipes and discover how to create this culinary masterpiece in your own kitchen.

Let's cook with our recipes!

CHORIZO HASH BROWNS

Chorizo Hash Browns image

Provided by Marcela Valladolid

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 russet potatoes, peeled
1/2 cup all-purpose flour
2 eggs
6 ounces raw beef chorizo
1/2 small white onion, chopped
Salt and freshly ground black pepper
1 cup oil or as needed, for frying

Steps:

Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.
Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.
Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately.

MEXICAN HASH

Mexican Hash image

Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.

Provided by fabeveryday

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

12 ounces uncooked chorizo sausage
¼ cup chopped onion
2 teaspoons vegetable oil
1 (16 ounce) package frozen diced hash brown potatoes
½ teaspoon seasoning salt
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 tablespoons coarsely chopped cilantro
1 avocado, cubed

Steps:

Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
Serve topped with cilantro and cubed avocados.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 31.1 g, Cholesterol 74.8 mg, Fat 49.1 g, Fiber 6.1 g, Protein 24.7 g, SaturatedFat 16.4 g, Sodium 1528.1 mg, Sugar 4.2 g

Tips:

Use fresh yucca root. Fresh yucca root is firm and white, with a slightly sweet flavor. Avoid yucca root that is soft or has brown spots.
Peel the yucca root carefully. Yucca root has a tough outer skin that can be difficult to peel. Use a sharp knife to score the skin lengthwise, then peel it off in strips.
Grate the yucca root finely. Grating the yucca root finely will help it cook evenly and prevent it from becoming too mushy.
Season the yucca hash browns generously. Yucca hash browns can handle a lot of seasoning, so don't be afraid to add plenty of salt, pepper, and other spices.
Cook the yucca hash browns over medium heat. Cooking the yucca hash browns over medium heat will help them cook through without burning.
Serve the yucca hash browns with your favorite toppings. Yucca hash browns are delicious served with eggs, avocado, salsa, or sour cream.

Conclusion:

Yucca hash browns are a delicious and easy-to-make breakfast or brunch dish. They're a great way to use up leftover yucca root, and they're also a healthy alternative to traditional potato hash browns. With their slightly sweet flavor and crispy texture, yucca hash browns are sure to become a new favorite.