Ingredients

The following ingredients have 3 Servings
  • 1 lb yuca root
  • 4-6 slices bacon - cooked (drained, crumbled)
  • 1/4 cup rendered bacon fat (or other cooking fat such as coconut oil or ghee)
  • 1 medium red pepper (seeds removed and roughly chopped)
  • 1 tsp smoked paprika
  • pinch of red cayenne pepper
  • 1/2 - 1 tsp of sea salt (per your preference)
  • 2 tbsp thinly sliced scallion (green onion, green part only for low FODMAP)

Instruction

  • Cut off the ends of your yuca with a sharp knife, and peel off the thick skin either with a regular vegetable peeler (what I used) or your knife. Cut the yuca into half inch cubes.
  • Place the yuca in a medium sauce pan and cover with water. Bring the water to a boil over high heat, and, cook the yuca until just fork tender, not too soft, about 10-15 minutes. Drain yuca and set aside.
  • Heat a medium-large heavy skillet over medium-hi heat (after bacon is already cooked) and add 3 tbsp of bacon fat or preferred cooking fat.
  • Place the drained yuca in the pan and fry, stirring occasionally to evenly brown, until crispy and soft, about 10 minutes. Add a bit more cooking fat if you need, yuca is very starchy and absorbs a lot of fat as it cooks.
  • Once toasty, add the chopped peppers to the pan along with the spices and salt, and cook, stirring until the peppers soften and begin to brown.
  • Finally, add the cooked, crumbled bacon to the pan and stir to combine. Continue to cook another minute or so, being careful not to burn the bacon. Remove from heat.
  • Sprinkle with the sliced green onions and a pinch more salt if desired.
  • Serve for breakfast alongside eggs cooked your favorite way, or as a side dish for any meal. Enjoy!