Name: Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo
Cook time: 35 min
Total time: 1 h
Ingredients: 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; 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

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

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

–

servings

Cooking time

minutes

Total time

hour

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.