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.
Recipe courtesy of Food Network Kitchen
Yucca Hash Browns with Chorizo
Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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. Serve hot, topped with fried eggs.

IDEAS YOU'LL LOVE

Cheesy Hash Brown Casserole

Recipe courtesy of Ree Drummond

Sweet Potato Hash

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Brown Sugar Oatmeal Cookies

Recipe courtesy of Ree Drummond

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Baked Orange Chicken and Brown Rice

Recipe courtesy of Food Network Kitchen

Alton Brown's Molasses-and-Coffee Pork Chops

Recipe courtesy of Alton Brown

Jerk Chicken and Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce

Recipe courtesy of Bobby Flay

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking