Costa Rican Breakfast Potatoes Recipes

COSTA RICAN ENYUCADOS

Steps:

• To peel the yucca, slice the root in half, then make a cut on the long edge. Peel back the outer skin. Alternatively, use a peeler to remove skin. Slice the yucca into 2-inch rounds.
• Put the yucca in a 3-quart stockpot. Add 1 teaspoon salt and cover with water, about 6 cups. Bring to a boil and simmer until the yucca is very tender, about 30 minutes.
• Drain excess water from the yucca, then mash until a puree is formed. Allow the puree to cool before forming the croquettes.
• Flatten about 1/2 cup (3 to 4 ounces) of yucca in your hands (you can use a bit of flour on your hands or food-safe gloves so the yucca doesn't stick). Place about 1 ounce of mozzarella in the middle and form the yucca around the cheese into a flat oval patty; set aside. Repeat with the remaining yucca and mozzarella.
• Pour about 1 inch of oil into a frying pan and heat over medium-high heat until bubbling. Carefully place half of the patties in the oil and fry, flipping about halfway through, until golden brown on the outside but still tender on the inside, about 5 minutes per side. Using tongs, remove the enyucados from the oil and allow excess oil to drain; sprinkle with salt. Place the enyucados on a plate covered with a paper towel to absorb additional oil. Repeat with the remaining patties.
• Serve with salsa rosada or your preferred dip, if desired.

COSTA RICAN BREAKFAST POTATOES

Steps:

• 1. Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1 or 2 minutes).
• 2. Add potatoes, habanero chile, paprika, sugar and salt. Cover skillet, and cook for 15 to 20 minutes (stirring occasionally) or until potatoes are tender and cooked through. Sprinkle chopped cilantro on top.
• 3. Serve in corn tortillas and, if desired, top with a dollop of sour cream or salsa.

COSTA RICAN BREAKFAST BOWL (GALLO PINTO)

Steps:

• Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
• Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.