A nod to the popular Mexican papas con chorizo, this hearty breakfast is made with crispy chunks of yuca, which like potatoes, takes well to a hot, hot pan. Yuca needs more oil than potatoes, so be sure you add the full 4 tablespoons called for and let the skillet get really hot or the yuca will stick to the pan.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds yucca roots
- Kosher salt
- 6 tablespoons vegetable oil
- 6 ounces bulk fresh chorizo or link chorizo, casings removed
- 1 Spanish onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon unsalted butter
- 4 large eggs
- Freshly ground black pepper
Instructions
- Peel the yucca, cut it into 3- to 4-inch sections and quarter it lengthwise. Lay the quarters with a cut side down and slice off the core; discard. Cut cored quarters into 1 1/2-inch pieces. Put the yucca in a medium saucepan with salted cold water to cover by a few inches. Bring to a boil over high heat and cook until translucent and just tender but not falling apart, about 15 minutes. Strain, return the yucca to the pot, set over low heat and toss once or twice to dry it out.
- While the yucca boils, put 2 tablespoons of the oil and the chorizo in a large cast-iron skillet over medium-high heat. Cook, stirring occasionally, until the chorizo is browned and just cooked through, about 4 minutes. Transfer to a plate, using a slotted spoon. Add the onions to the skillet, sprinkle with salt and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes. Add the bell peppers and cook, stirring occasionally, until soft and charred in spots, about 5 minutes. Transfer to the plate with the chorizo.
- Heat the remaining 4 tablespoons oil in the skillet. Add the yucca and sprinkle with salt; using a metal spatula, chop and press the yucca into the hot oil. 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. Stir in the chorizo-vegetable mixture and heat through.
- Heat a large nonstick skillet over medium heat. Swirl in the butter. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
- Serve the hash browns hot and topped with the fried eggs.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 773 |
| Total Fat | 46 g |
| Saturated Fat | 11 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 231 mg |
| Sodium | 812 mg |