Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 378
- Total Fat
- 23
- Saturated Fat
- 6
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 28
- Sodium
- 373
- Total: 45 min
- Active: 35 min
Ingredients
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-inchdice
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
Directions
- For the mojo: Stir together the lime juice, cilantro, vinegar, honey, garlic, chiles and some salt and black pepper in a small bowl and let sit at room temperature while you prepare the hash, to allow the 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 black pepper. Bring the water to a boil, and then reduce the 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 onions and cook until soft, about 4 minutes. Add the yucca and cooked bacon and season with salt and pepper. Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown. Turn the yucca pieces using a spatula and repeat pressing and browning until brown and crisp on all sides. Transfer to a platter and drizzle with the lime-cilantro mojo.