For the mojo: Stir together in a small bowl and let sit at room temperature while you prepare the hash, to allow flavors to meld.
For the yucca hash: Put the yucca, bay leaf and garlic in a large saucepan and cover with cold water by 2 inches. Sprinkle the water with salt and pepper. Bring the water to a boil, and reduce heat to a simmer. Cook the yucca until just tender, but not falling apart. Drain well in a colander, then transfer to a paper-towel-lined baking sheet to drain again. Discard the garlic and bay leaf.
Heat a large cast-iron pan or griddle over medium-high heat. Add the oil and bacon and cook until the fat is rendered and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the cumin and cook until soft, about 4
minutes. Add the yucca and cooked bacon season with salt and pepper. Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown. Turn the yucca pieces and repeat pressing and browning until brown and crisp on all sides. Transfer to a platter and drizzle with the lime-cilantro mojo.