Yucca Hash Browns with Bacon, Onion and Lime-Cilant

Name: Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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-inch dice; 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

Servings: persons

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-inch dice
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

1
For the mojo: Stir together in a small bowl and let sit at room temperature while you prepare the hash, to allow flavors to meld.
2
For the yucca hash: Put the yucca, bay leaf and garlic in a large saucepan and cover with cold water by 2 inches.
3
Sprinkle the water with salt and pepper.
4
Bring the water to a boil, and reduce heat to a simmer.
5
Cook the yucca until just tender, but not falling apart.
6
Drain well in a colander, then transfer to a paper-towel-lined baking sheet to drain again.
7
Discard the garlic and bay leaf.
8
Heat a large cast-iron pan or griddle over medium-high heat.
9
Add the oil and bacon and cook until the fat is rendered and the bacon is crisp.
10
Remove with a slotted spoon to a paper-towel-lined plate.
11
Add the cumin and cook until soft, about 4
12
minutes.
13
Add the yucca and cooked bacon season with salt and pepper.
14
Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown.
15
Turn the yucca pieces and repeat pressing and browning until brown and crisp on all sides.
16
Transfer to a platter and drizzle with the lime-cilantro mojo.

1078

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 15 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 2 tablespoons finely chopped fresh cilantro leaves, 2 tablespoons aged sherry vinegar, 1/2 teaspoon clover honey, and more.

Yes, Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions