Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo

Total Time:	1 hr
Cook Time:	35 min
Serves:	6 to 8
Level:	Easy

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

1. 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.
2. 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.
3. 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.