Sunday, August 30, 2015

Yucca and Zucchini hash with over easy eggs

Found some great frozen Yucca at one of the local International Food Markets and wanted to try and new idea for a quick breakfast.

  • 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.
Enjoy.   Alternately you can have a scramble with all the above ingredients or even an omelet.  It's all n how you use/prepare the egg.