oven baked yuca & chayote hash browns

22 Feb

The flavor of these was excellent, although they were dry in spots. I have altered the recipe slightly to correct that. They looked pretty. It was spectacular mixed up with the black beans and nopalitos!

Total baking time – 1 hr 15 min

Yuca root (about 2 med, 1# each)
Chayote squash (about 1 small, 1/2-3/4#)
1 Tbsp salt, divided
1 onion, very thinly sliced
1 tsp paprika
1/2 tsp chili powder
6 Tbsp margarine, divided
lime wedges for garnish

-Grate the yuca and chayote in a box grater or food processor (the total yuca + chayote should equal about 6 cups grated).
-Toss the vegetables with 2 teaspoons salt, and let sit for at least an hour.
-Preheat oven to 425.
-Melt 2 Tbsp of margarine.
-Squeeze out all excess water from the vegetables with a thin towel or cheesecloth.
-Toss veggies with onion, remaining 1 tsp salt, spices, and 2 Tbsp melted margarine.
-Press into a greased 8×8 baking pan.
-Roast 15 minutes, then mix in the pan with a spatula, top with 2 Tbsp margarine in pates, and press down to flatten again.
-Turn heat down to 350 and bake for 45 minutes.
-Top with pats of remaining 2 Tbsp margarine and bake an additional 15 minutes.
-Serve garnished with lime wedges.

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