Crispy Yucca Hash Recipes
10 BEST YUCA RECIPE COLLECTION
These yuca recipes make the most out of the root vegetable. From fritters to empanadas to waffles, there are plenty of tasty dishes to make with yuca.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a yuca recipe in 30 minutes or less!
Nutrition Facts :
YUCCA HASH BROWNS WITH BACON, ONION AND LIME-CILANTRO MOJO
Provided by Bobby Flay | Bio & Top Recipes
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- 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.
CRISPY YUCA FRIES
Thanks to their superior fiber content and lower glycemic index, these crispy yuca fries are often presented as a healthier alternative to fried potatoes, but you might find the roles reversed. They really are that good and do a great job of bridging the gap between regular fried potatoes and sweet potato fries. Serve with ketchup or any kind of aioli.
Provided by Chef John
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
- Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
- Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 38.8 g, Fat 7 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 14.4 mg, Sugar 1.7 g
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- Cut off the ends of your yuca with a sharp knife, and peel off the thick skin either with a regular vegetable peeler (what I used) or your knife. Cut the yuca into half inch cubes.
- Place the yuca in a medium sauce pan and cover with water. Bring the water to a boil over high heat, and, cook the yuca until just fork tender, not too soft, about 10-15 minutes. Drain yuca and set aside.
- Heat a medium-large heavy skillet over medium-hi heat (after bacon is already cooked) and add 3 tbsp of bacon fat or preferred cooking fat.
- Place the drained yuca in the pan and fry, stirring occasionally to evenly brown, until crispy and soft, about 10 minutes. Add a bit more cooking fat if you need, yuca is very starchy and absorbs a lot of fat as it cooks.
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