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Shrimp, Chorizo and Yuca Hash

Shrimp, Chorizo and Yuca Hash

Erica Dinho
5 from 8 votes


  • 1 pound of peeled yuca cut into 1inch cubes
  • 1 pound white peeled potatoes cut into 1inch cubes
  • 4 tablespoons of olive oil
  • 1 cup finely chopped onion
  • 1 red bell pepper seeded and diced
  • 2 garlic cloves minced
  • 1 teaspoon of paprika
  • 1 teaspoon of ground cumin
  • 2 Colombian chorizos cooked and diced
  • 10 large uncooked shrimp cut in thirds
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Queso Fresco for garnish
  • 1 pinch of red pepper flakes
  • ½ cup fresh cilantro
  • ½ cup fresh parsley
  • 2 avocados
  • ¼ cup of heavy cream
  • Juice of 1 lime
  • Salt and pepper to taste


  • In a large sauce pan over medium-high heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook for 1 minute more.
  • Add the potatoes and yuca, reduce the heat to medium, cover and cook, stirring and scraping the bottom of the pan often, until the potatoes and yuca are almost tender but still hold their shape, about 20 minutes.
  • Add 3 tablespoons of water, the garlic, paprika, ground cumin, chorizo and shrimp to the saucepan. Cook for about 6 minutes more. Taste and adjust the seasonings with salt and pepper.
  • Mix all the avocado sauce ingredients in a blender and reserve. To serve divide the hash among individual plates, drizzle with the avocado sauce and top with and egg. Garnish with fresh cilantro and queso fresco and serve immediately.
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