Best 2 Jicama Hash Browns Recipes
Jicama Hash Browns: A Low-Carb, Gluten-Free Breakfast Treat
Craving a crispy, delicious breakfast but looking for a healthier alternative to traditional potato hash browns? Look no further than jicama hash browns! Made with grated jicama, these hash browns are a low-carb, gluten-free, and fiber-rich way to start your day. Jicama, a root vegetable with a mild, sweet flavor, provides a crunchy texture similar to potatoes, making it an excellent substitute for those on a low-carb or grain-free diet. In this article, we'll share two delectable jicama hash brown recipes: a classic version and a Mexican-inspired variation. Both recipes are easy to make and packed with flavor, offering a satisfying and nutritious breakfast or brunch option.
JICAMA HASH BROWNS
Change things up by making hash browns with jicama instead of potato.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Place grated jicama in a mesh strainer and rinse under cold water for 2 minutes to remove excess starch. Drain for 5 minutes and squeeze out any additional moisture.
- Combine jicama, parsley, onion powder, cayenne, salt, and pepper in a bowl; toss to coat.
- Melt butter in a large skillet over medium-high heat. Add jicama mixture to skillet and flatten with a spatula. Cook for 8 minutes undisturbed. Flip and cook 4 additional minutes.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 26.9 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 14.8 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 112.8 mg, Sugar 5.5 g
JICAMA HASH BROWNS O'BRIEN
These potato-free hash browns are made using jicama. Feel free to add diced bacon if desired. I like to top these with an over-easy egg.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, red bell peppers, and green bell peppers. Cook for 2 minutes. Stir in jicama, hot pepper sauce, garlic powder, parsley, paprika, salt, and black pepper Mix until jicama cubes are evenly coated.
- Cook vegetables in the skillet for 5 minutes without disturbing. Flip and cook another 5 minutes undisturbed. Flip one last time and cook to desired crispness, about 3 minutes more.
Nutrition Facts : Calories 160 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 15.6 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 84 mg, Sugar 7.1 g
Tips:
- Choose the right jicama: Look for jicama that is firm and has a smooth, unblemished skin. Avoid jicama that is soft or has any signs of bruising or decay.
- Peel and grate the jicama: Use a sharp knife to peel the jicama, then grate it using the large holes of a box grater. You can also use a food processor fitted with the grating blade.
- Squeeze out the excess moisture: Once the jicama is grated, place it in a colander and squeeze out as much of the excess moisture as possible. This will help the hash browns to crisp up.
- Use a non-stick skillet: A non-stick skillet is essential for making jicama hash browns. This will prevent them from sticking to the pan and will help them to cook evenly.
- Cook the hash browns over medium heat: Cooking the hash browns over medium heat will help them to cook through without burning.
- Flip the hash browns frequently: Flip the hash browns frequently so that they cook evenly on all sides.
- Season the hash browns to taste: Season the hash browns with salt, pepper, and any other desired seasonings. You can also add chopped herbs, cheese, or vegetables.
Conclusion:
Jicama hash browns are a delicious and healthy alternative to traditional potato hash browns. They are easy to make and can be enjoyed as a breakfast, lunch, or dinner side dish. Jicama hash browns are also a great way to use up leftover jicama. So next time you're looking for a new and exciting way to enjoy jicama, give jicama hash browns a try!
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