Yucca Root Hashbrowns

I love it when W comes to the door and asks me to come out and tell him where I want to place trees. My favorite thing! I rub my hands in glee. Because it means so much, forever, as to where I place them. In regards to shade, companionship with what’s around it, and how fast I can get to the tree and eat it’s fruits! I bought four  lemon and two papayas – $5 total. And we placed two lemons in back of the bananas, so they grow taller than the bananas and look cool there. And two around the corner in line with the maracuya (passion fruit) vines. And two in front of the new house – where we found a volunteer papaya growing, woo hoo! I placed rocks around it to remind me that’s what it was. Then we talked about what to do with this entire side – and he suggested grass, which he puts everywhere. It’s the beautiful soft kind that never needs mowing! Heaven. But I told him I wanted something to eat there. Because it’s a huge incline with plenty of room. So we decided on camotes (sweet potatoes),  sandias (watermelons) and all kinds of other potatoes. Cool!

Speaking of potatoes, these yucca hash browns are the best! When I first made them for my ex-husband, we both kept saying, “These potatoes are so good!” thinking they were potatoes. But they aren’t – they’re from the yucca root! Much better for you than potatoes. I put them in the horno for an hour, then scooped the yucca out of the skin. They look like baked potatoes! Then fried them up with green onions, garlic, peppers, salt and pepper.

Yucca hashbrowns

Recipe of the Day: Yucca Root Hash browns

Ingredients:

2 pounds yucca
1/3 c. olive oil
1 c. chopped green bell peppers
2 cloves garlic, minced
1 green onion, sliced
salt and pepper to taste

Directions:

Peel the yucca and cutinto 1-inch cubes. Place in a large pot of salted water and bring to a boil.(or throw into your horno.) Simmer and cook until tender, about 15 minutes. While cooling, saute the peppers, garlic and onions in the oil, 7 to 8 minutes. Then add the yucca until crispy, 10 to 12 minutes. Season with salt and pepper. Some like it with hot sauce or Aji – see my recipe on this blog.

Word of the Day: pimientos – peppers

Tip of the Day: Grow your own peppers! They grow so fast. My ex- was eating one raw while standing in the garden, and literally put the seeds from those peppers right into the ground. They’re still producing and producing 10 months later!

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