Yuca Hash Browns

Somehow these are even better than normal hash browns, which I didn’t think was possible. Yuca (pronounced yo͞oka, also called cassava and not to be confused with yucca) is one of the most powerful foods you can use to shift the gut microbiome. It is so effective in supporting healthy gut microbes that its effect can last for an extended period of time after consumption, even after it has long passed through you, and even I have underestimated its benefit for supporting a healthy metabolism. Yuca does have a high cyanide content and often requires proper preparation and handling to prevent cyanide excess. Large grating like this recipe however does not result in high amounts of cyanide release, just enough to be healthy for us (cyanide is used in the immune reaction). Yuca is a hardy, easy to grow crop which requires little attention and provides an abundance of nutrition, and is commonly available in the grocery store and looks like a dense, brown, woody taproot. If your grocer doesn’t carry it request that they do. You can also find it available online, also sold as cassava flour, although that flour is often sold as just the cassava starch which is what tapioca is, and is only good for thickening dishes and does not have the same health benefits. Real cassava flour is more coarse and mealy. It is helpful to have a non-stick pan, but if you are like me and avoid commercial non-stick pans because of the toxic chemicals they contain you can use a ceramic pan, or you can use oil to prevent sticking. To use the oil method all you do is coat the pan in 1 tbsp of oil and heat until it just starts to smoke, then add the rest of the oil and begin cooking. This creates a thin polymer layer on the bottom of the pan, and the heat immediately sears starches and proteins to help prevent sticking. Yuca is extremely starchy so some sticking may still occur, and I just use a plastic pancake turner turned upside down to pry those parts from the pan.

YUCA HASH BROWNS

1-2 yuca root depending on size, peeled and grated large
1/2 tsp sea salt, more to taste
4 tbsp coconut oil or butter (more as needed)

In a large frying pan heat coconut oil on medium high. Add yuca in an even layer then sprinkle with salt. Allow to cook until edges become brown and crispy (about 6-7 minutes), then flip to the other side and cook another 6-7 minutes until also brown and crispy. Remove from heat and serve with fried or poached eggs, with ketchup or hot sauce, or whichever way you like to have hash browns. Alternatively you use paprika or cajun seasoning by mixing into the yuca before frying. Personally I like them simply browned with salt with eggs.