My husband's friend hooked us up with some fresh #yucca from his father's farm, and this awesome #breakfast #brunch bowl was born. I found this recipe by Bobby Flay, nixed the bacon, swapped out a couple ingredients, threw on eggs and some cashew-lime cream, and readily inhaled it all.
Serves: 4 | Time: ~1hr
1/4 cup lime juice
2 tbsp cilantro leaves, finely chopped
2 tbsp white wine vinegar
1/2 tsp honey
2 cloves garlic, finely chopped
1 chili in adobo sauce, finely dished
1 1/2 pounds yucca, washed, peeled and cut into 3/4-inch cubes
1 bay leaf
1/2 head garlic
2 to 4 tbsp canola oil
2 tsp ground cumin
1 small yellow onion, diced
~1 cup of cashew-lime cream
Yucca is an immunity booster that eases arthritis pain, improves your skin, and might help regulate blood sugar, which in turns is great for your kidneys.
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 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 cumin and onions and cook until soft, about 4 minutes. Add the yucca 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, drizzle with the lime-cilantro mojo, and top with eggs and cashew cream.