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.]

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds yucca roots
  • Kosher salt
  • 6 tablespoons vegetable oil
  • 6 ounces bulk fresh chorizo or link chorizo, casings removed
  • 1 Spanish onion, chopped
  • 1 red bell pepper, chopped
  • Freshly ground black pepper
  • Serving suggestion: fried eggs
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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Winter Produce Guide