Yucca Hash Browns With Chorizo
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Peel the yucca, cut it into 3- to 4-inch sections and quarter it lengthwise
2
Lay the quarters with a cut side down and slice off the core; discard
3
Cut cored quarters into 1 1/2-inch pieces
4
Put the yucca in a medium saucepan with salted cold water to cover by a few inches
5
Bring to a boil over high heat and cook until translucent and just tender but not falling apart, about 15 minutes
6
Strain, return the yucca to the pot, set over low heat and toss once or twice to dry it out
7
While the yucca boils, put 2 tablespoons of the oil and the chorizo in a large cast-iron skillet over medium-high heat
8
Cook, stirring occasionally, until the chorizo is browned and just cooked through, about 4 minutes
9
Transfer to a plate, using a slotted spoon
10
Add the onions to the skillet, sprinkle with salt and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes
11
Add the bell peppers and cook, stirring occasionally, until soft and charred in spots, about 5 minutes
12
Transfer to the plate with the chorizo
13
Heat the remaining 4 tablespoons oil in the skillet
14
Add the yucca and sprinkle with salt; using a metal spatula, chop and press the yucca into the hot oil
15
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
16
Stir in the chorizo-vegetable mixture and heat through
17
Serve hot, topped with fried eggs