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

Name: Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 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 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

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Level: Easy

Total: 1 hr
Active: 35 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr
Active: 35 min

Yield: 6 to 8 servings

Ingredients

Lime-Cilantro Mojo:

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 small habanero chile, diced

Kosher salt and freshly ground black pepper

Yucca Hash:

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

Directions

Watch how to make this recipe.

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.