Crispy Yucca Hash Recipe

Name: Crispy Yucca Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds yucca; Kosher salt; 1/2 cup canola oil; 1 cup chopped shishito peppers or green bell peppers (2 to 3 ounces); 2 cloves garlic, minced; 1 sweet Vidalia onion, sliced; Freshly cracked black pepper; 1/2 cup corn, frozen and thawed or cut from the cob of 1 ear, grilled; 1/2 cup frozen peas, thawed; 2 teaspoons paprika

Servings: persons

1
Cook's Note: Yucca is a potato-like starchy root vegetable native to South America.
2
It can be found in the produce aisle of your local supermarket or online.
3
Shishito peppers are a small, sweet Japanese pepper from the bell pepper family.
4
They are available at Japanese specialty markets or online.
5
Peel the yucca and cut into 1-inch cubes.
6
Place in a large pot of salted water and bring to a boil.
7
Simmer and cook until tender, about 15 minutes.
8
Drain and allow to cool.
9
Set a large skillet or saute pan over medium-high heat.
10
Add the oil and fry the yucca until crispy, 10 to 12 minutes.
11
Transfer to a paper towel-lined plate to drain and season with salt.
12
Add the peppers, garlic and onions to the pan and saute until well caramelized, 7 to 8 minutes.
13
Season with salt and pepper.
14
Fold the corn, peas and crispy fried yucca back into the pan and heat through.
15
Season with salt, pepper and paprika.
16
Toss to combine everything and serve hot.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds yucca, Kosher salt, 1/2 cup canola oil, 1 cup chopped shishito peppers or green bell peppers (2 to 3 ounces), and more.

Yes, Crispy Yucca Hash falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Yucca Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions