Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo

Total Time:
1 hr
35 min
25 min

6 to 8 servings

  • Lime-Cilantro Mojo:
  • 1/4 cup fresh lime juice
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons aged sherry vinegar
  • 1/2 teaspoon clover honey
  • 2 cloves garlic, finely chopped
  • 1/4 to 1/2 half small habanero chile, diced
  • Kosher salt and freshly ground black pepper
  • Yucca Hash:
  • 1 1/2 pounds yucca, washed, peeled and cut into 3/4-inch dice
  • 1 bay leaf
  • 1/2 head garlic
  • Kosher salt and freshly ground black pepper
  • 2 to 4 tablespoons canola oil
  • 12 ounces slab bacon, diced
  • 2 teaspoons ground cumin
  • 1 small Spanish onion, diced
  • For the mojo: Stir together in a small bowl and let sit at room temperature while you prepare the hash, to allow flavors to meld.

  • For the yucca hash: Put the yucca, bay leaf and garlic in a large saucepan and cover with cold water by 2 inches. Sprinkle the water with salt and pepper. Bring the water to a boil, and reduce heat to a simmer. Cook the yucca until just tender, but not falling apart. Drain well in a colander, then transfer to a paper-towel-lined baking sheet to drain again. Discard the garlic and bay leaf.

  • Heat a large cast-iron pan or griddle over medium-high heat. Add the oil and bacon and cook until the fat is rendered and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the cumin and cook until soft, about 4

  • minutes. Add the yucca and cooked bacon season with salt and pepper. Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown. Turn the yucca pieces and repeat pressing and browning until brown and crisp on all sides. Transfer to a platter and drizzle with the lime-cilantro mojo.

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    Recipe courtesy of Guy Fieri