Crispy Yucca Hash Recipes

YUCCA HASH BROWNS WITH CHORIZO

Steps:

• 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 on 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.

CRISPY OYSTERS ON YUCCA ROOT CHIPS WITH HABANERO HONEY AIOLI

Steps:

• To make the Habanero Honey Aioli:
• In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.;
• To make the Yucca Root Chips:
• Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.;
• To make the Crispy Oysters:
• Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.
• To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.