Ingredients:
- 1 Yucca
- 2 eggs
- 1 cup sliced zucchini
- Sazon (http://drummingupabettermeal.blogspot.com/2015/08/sazon-blend-i-like.html)
- 2 tablespoons coconut oil
- If you start with the frozen Yucca like I did for this recipe, or even if you find the fresh Yucca the process will be similar, but cook times may vary a bit as you are not defrosting first.
- Place Yucca, roughly chopped in a pot of boiling water and cook for roughly 20-30 minutes until fork tender
- Remove Yucca from water and rough chop or dice neatly, remembering to remove the hard fibrous 'spine' in the middle of the root.
- Add this diced up Yucca to a heated up pan with 2 tablespoons coconut oil and start pan frying at about med-high heat with a good dusting of sazon
- slice up the zucchini to fine strips.
- Once the Yucca starts showing some browning from the pan frying add the sliced zucchini. Should be roughly 10 minutes
- Cook mixture of Yucca and Zucchini for roughly 5 minutes until the zucchini is starting to show some browning and by now the Yucca should definitely have been browned well.
- Remove the zucchini and yucca from the oil and place on plate, leaving the oil in pan.
- Turn up the heat on the pan to high
- Crack the eggs and place in pan trying to keep the yolks intact.
- Cook the eggs 2-3 minutes each side, flipping once.
- Cover the hash on the plate with the two eggs, resulting eggs should have a partially runny yolk.
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