Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo

• 1/4 cup fresh lime juice
• 2 tablespoons finely chopped fresh cilantro leaves
• 2 tablespoons aged sherry vinegar
• 1/2 teaspoon clover honey
• 2 cloves garlic, finely chopped
• 1/4 to 1/2 half small habanero chile, diced
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds yucca, washed, peeled and cut into 3/4-inch dice
• 1 bay leaf
• 1/2 head garlic
• Kosher salt and freshly ground black pepper
• 2 to 4 tablespoons canola oil
• 12 ounces slab bacon, diced
• 2 teaspoons ground cumin
• 1 small Spanish onion, diced

1. For the mojo: Stir together in a small bowl and let sit at room temperature while you prepare the hash, to allow flavors to meld.
2. For the yucca hash: Put the yucca, bay leaf and garlic in a large saucepan and cover with cold water by 2 inches.
3. Sprinkle the water with salt and pepper.
4. Bring the water to a boil, and reduce heat to a simmer.
5. Cook the yucca until just tender, but not falling apart.
6. Drain well in a colander, then transfer to a paper-towel-lined baking sheet to drain again.
7. Discard the garlic and bay leaf.
8. Heat a large cast-iron pan or griddle over medium-high heat.
9. Add the oil and bacon and cook until the fat is rendered and the bacon is crisp.
10. Remove with a slotted spoon to a paper-towel-lined plate.
11. Add the cumin and cook until soft, about 4
12. minutes.
13. Add the yucca and cooked bacon season with salt and pepper.
14. Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown.
15. Turn the yucca pieces and repeat pressing and browning until brown and crisp on all sides.
16. Transfer to a platter and drizzle with the lime-cilantro mojo.

lime juice, fresh cilantro, aged sherry vinegar, honey, garlic, habanero chile, kosher salt, bay leaf, garlic, kosher salt, canola oil, bacon, ground cumin, onion

Taken from www.foodnetwork.com/recipes/bobby-flay/yucca-hash-browns-with-bacon-onion-and-lime-cilantro-mojo.html (may not work)