Yucca Hash Browns with Chorizo

1. 1

   Peel the yucca, cut it into 3- to 4-inch sections and quarter it lengthwise.

2. 2

   Lay the quarters with a cut side down and slice off the core; discard.

3. 3

   Cut cored quarters into 1 1/2-inch pieces.

4. 4

   Put the yucca in a medium saucepan with salted cold water to cover by a few inches.

5. 5

   Bring to a boil over high heat and cook until translucent and just tender but not falling apart, about 15 minutes.

6. 6

   Strain, return the yucca to the pot, set over low heat and toss once or twice to dry it out.

7. 7

   While the yucca boils, put 2 tablespoons of the oil and the chorizo in a large cast-iron skillet over medium-high heat.

8. 8

   Cook, stirring occasionally, until the chorizo is browned and just cooked through, about 4 minutes.

9. 9

   Transfer to a plate, using a slotted spoon.

10. 10

    Add the onions to the skillet, sprinkle with salt and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes.

11. 11

    Add the bell peppers and cook, stirring occasionally, until soft and charred in spots, about 5 minutes.

12. 12

    Transfer to the plate with the chorizo.

13. 13

    Heat the remaining 4 tablespoons oil in the skillet.

14. 14

    Add the yucca and sprinkle with salt; using a metal spatula, chop and press the yucca into the hot oil.

15. 15

    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.

16. 16

    Stir in the chorizo-vegetable mixture and heat through.

17. 17

    Serve hot, topped with fried eggs.

* Per serving · 4 servings · Values may vary.