Chorizo Sausage Gravy with Yuca Hash

A few years ago during a weekend in Miami, we stopped at a little restaurant for brunch in Coral Gables, one of my favorite neighborhoods. One of the items on the menu, which I promptly ordered, was pulled pork over yuca hash. It suited my paleo tastes perfectly, and the unique take on a more traditional “hash” was a welcome discovery. I had to recreate it at home.

Typically when I have leftover pulled pork, I’ll make this breakfast, and keeping pre-boiled yuca in the fridge makes it quick to sauté and top. But as many of my recipes do, it’s evolved into this version of the original meal I had that day in Coral Gables. My kids always loved sausage gravy and biscuits, which I perfected after watching chefs make for family meal in establishments where I had been employed. (Family meal is the meal the restaurant staff eats before service begins).

Traditionally, sausage gravy is made with breakfast sausage and lots of heavy cream, labeled over fluffy biscuits. I’ve combined my love for sausage gravy with hash, and replaced the biscuit or potatoes with yuca. I love the spice in fresh chorizo, but you can use any sausage you prefer. Try it with the yuca. It’s fun to try something different.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Chorizo Sausage Gravy with Yuca Hash

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 10 ounces fresh chorizo sausage or sausage of your choice
• 1 Tablespoon coconut oil
• 8 ounces of boiled yuca, cut into 1 inch cubes
• 1 Tablespoon arrowroot flour
• 1/2 cup coconut milk

Method

1. Add the coconut oil to a preheated sauté pan, once it's melted, add the cubed yuca.
2. Sauté until the yuca is warmed through and has crispy golden exterior.
3. Place into serving dish or bowl.
4. In the same sauté pan, add the sausage. Remove from the skin if necessary. Smash it with a fork to crumble, and continue to stir until browned.
5. Sprinkle the arrowroot over the sausage crumbles and stir to combine. Add the coconut milk and stir until thickened.
6. Pour over the yuca hash and serve.

Pro Tip

I buy the yuca frozen, then boil it in salted water until fork tender. It will keep in the fridge for several days and it's always ready for a hearty breakfast, fries, or warmed with some olive oil, salt and cilantro as a side dish.

http://livingdelishandnutrish.com/recipe/chorizo-sausage-gravy-with-yuca-hash

©Tina Wells Luxury Brands, LLC

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