Yucca Hashbrowns with Chorizo

Votes: 1

Time: 40 min.
Complexity: average
Servings: 4

The star of this hash brown isn't the potato, but the yucca root, which makes a worthy substitute. When boiling yucca, thin pieces cook faster than thick ones, so use them as a guide to check for doneness. Like potatoes, yucca is then pan-fried in a hot skillet, resulting in a crispy outside and soft inside. However, yucca requires more oil than potatoes, so be sure to add a full 4 tablespoons and let the skillet get thoroughly hot, otherwise the yucca will stick. If you have cilantro on hand, sprinkle it over the finished hash browns.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700g of yucca roots
6 tablespoons of vegetable oil
170 g raw chorizo sausage, casings removed
1 Spanish onion, chopped
1 red bell pepper, chopped
1 tbsp unsalted butter
4 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, chorizo sausage, sweet pepper

Cooking the dish according to the recipe:

Peel the yucca, cut it into 8-10 cm pieces, and cut it lengthwise into quarters. Place the quarters cut-side down and cut out the core; discard. Cut the quarters into 4 cm pieces.
Place the yucca in a medium saucepan filled with cold, salted water, covering it by 2 cm. Bring to a boil over high heat and cook until soft and translucent, but not falling apart, about 15 minutes.

Drain the water, return the yucca to the pan, place over low heat, and stir once or twice to dry.
While the yucca is cooking, place 2 tablespoons of vegetable oil and the chorizo in a large cast-iron skillet and heat over medium heat. Cook, stirring occasionally, until the chorizo is golden brown and just cooked through, about 4 minutes. Transfer to a plate with a slotted spoon.
Add the onion to the pan, season with salt, and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes. Add the hot pepper and cook, stirring occasionally, until softened and beginning to brown in spots, about 5 minutes. Transfer to a plate with the chorizo.
Heat the remaining 4 tablespoons of vegetable oil in a skillet. Add the yucca and season with salt. Using a metal spatula, break up the yucca and press it into the hot oil. Once it's lightly browned on the bottom, after 1-2 minutes, flip it over and continue pressing and turning until it crisps up, about 4 more minutes.
Add chorizo and vegetables and heat through.
Heat a large nonstick skillet over medium heat. Add butter and coat the bottom of the skillet. Crack the eggs into separate bowls. Add the eggs to the skillet. Cook until the outer edges turn white, about 1 minute.
Then cover, reduce heat, and cook for 4 minutes. If you want a medium-rare yolk, cook for 5 minutes. Season with salt and pepper to taste.
Serve hashbrowns with scrambled eggs.