cuban

Yuca Hash with Chorizo, Onions, and Fried Egg

This dish pairs yuca, peeled and cut with cured spanish chorizo, diced, onion, diced and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

85 g Carbohydrates

25 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

192g yuca (cassava), peeled and cut 307 kcal
52g cured spanish chorizo, diced 172 kcal
7g olive oil 62 kcal
59g onion, diced 24 kcal
59g red bell pepper, diced 18 kcal
37g egg 53 kcal
11g lime juice 3 kcal
0.56 tsp (1g) ground cumin 4 kcal
0.37 tsp (1g) kosher salt 0 kcal
0.19 tsp (0g) black pepper 1 kcal

Cooking instructions

yuca (cassava)
Boil yuca in salted water until tender, 18-22 minutes; drain well and rough-chop.
cured spanish chorizoolive oil
Heat olive oil in a skillet over medium. Add chorizo and cook 2-3 minutes to render some fat.
onionred bell pepper
Add onion and bell pepper; saute 4-5 minutes until soft.
yuca (cassava)ground cuminblack pepper
Add cooked yuca, ground cumin, and black pepper. Press into the pan and cook 4-6 minutes, turning occasionally, until crisp in spots.
yuca (cassava)egglime juice
Fry the egg in a small nonstick pan to your liking. Serve egg over the yuca hash and finish with lime juice.