A nod to the popular Mexican papas con chorizo, this hearty breakfast is made with crispy chunks of yuca, which like potatoes, takes well to a hot, hot pan. Yuca needs more oil than potatoes, so be sure you add the full 4 tablespoons called for and let the skillet get really hot or the yuca will stick to the pan.
Full Recipe
Author
Food Network Kitchen | 2016-11-16
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