Yucca Hashbrowns with Chorizo

Ingredients:

• 700g of yucca roots
• 6 tablespoons of vegetable oil
• 170 g raw chorizo ​​sausage, casings removed
• 1 Spanish onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp unsalted butter
• 4 large eggs

Preparation:

1. Peel the yucca, cut it into 8-10 cm pieces, and cut it lengthwise into quarters. Place the quarters cut-side down and cut out the core; discard. Cut the quarters into 4 cm pieces.
2. Place the yucca in a medium saucepan filled with cold, salted water, covering it by 2 cm. Bring to a boil over high heat and cook until soft and translucent, but not falling apart, about 15 minutes.
3. Drain the water, return the yucca to the pan, place over low heat, and stir once or twice to dry.
4. While the yucca is cooking, place 2 tablespoons of vegetable oil and the chorizo ​​in a large cast-iron skillet and heat over medium heat. Cook, stirring occasionally, until the chorizo ​​is golden brown and just cooked through, about 4 minutes. Transfer to a plate with a slotted spoon.
5. Add the onion to the pan, season with salt, and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes. Add the hot pepper and cook, stirring occasionally, until softened and beginning to brown in spots, about 5 minutes. Transfer to a plate with the chorizo.
6. Heat the remaining 4 tablespoons of vegetable oil in a skillet. Add the yucca and season with salt. Using a metal spatula, break up the yucca and press it into the hot oil. Once it's lightly browned on the bottom, after 1-2 minutes, flip it over and continue pressing and turning until it crisps up, about 4 more minutes.
7. Add chorizo ​​and vegetables and heat through.
8. Heat a large nonstick skillet over medium heat. Add butter and coat the bottom of the skillet. Crack the eggs into separate bowls. Add the eggs to the skillet. Cook until the outer edges turn white, about 1 minute.
9. Then cover, reduce heat, and cook for 4 minutes. If you want a medium-rare yolk, cook for 5 minutes. Season with salt and pepper to taste.
10. Serve hashbrowns with scrambled eggs.