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
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Sagar Baray
[email protected]I'm always looking for new and exciting ways to cook jicama, and these hash browns were a hit! They were crispy, flavorful, and a great way to start the day. I will definitely be making them again.
Kamryn Harkey
[email protected]These hash browns were a great way to use up some leftover jicama. They were easy to make and so delicious! I served them with eggs and bacon, and it was a delicious breakfast.
Riaz Gul
[email protected]I was looking for a healthier alternative to traditional hash browns, and these jicama hash browns fit the bill! They were crispy and flavorful, and they were a hit with my family. I will definitely be making them again.
Lolita nguyen
[email protected]These hash browns were so easy to make, and they were so good! I used a food processor to shred the jicama, and it came out perfect. I cooked them in a nonstick skillet, and they cooked up evenly and crispy. I topped them with salsa and guacamole, an
Rawene Mona
[email protected]I'm not a big fan of jicama, but these hash browns were surprisingly good! The jicama had a nice crunch, and the flavor was mild enough that it didn't overpower the other ingredients. I would definitely make these again.
Sadiq Shah
[email protected]These hash browns were a great way to use up some leftover jicama. They were crispy and flavorful, and they were a hit with my family. I will definitely be making them again!
Saaimjee Saaimjee
[email protected]I love hash browns, but I'm always looking for ways to make them healthier. These jicama hash browns are a great option! They're low in carbs and calories, and they're just as delicious as traditional hash browns.
Hadeed Ahmed
[email protected]These hash browns were easy to make and so tasty! I used a mandoline slicer to get the jicama nice and thin, and they cooked up perfectly in a cast iron skillet. I topped them with salsa and sour cream, and they were the perfect breakfast.
Singer Gezahegn Tilahun Official
[email protected]I was skeptical about making hash browns out of jicama, but I was pleasantly surprised! They were so good! I followed the recipe exactly, and they turned out perfectly. I served them with eggs and bacon, and it was a delicious breakfast.
Brandon S.
[email protected]These jicama hash browns were a hit! They were crispy on the outside and tender on the inside, and the flavor was out of this world. I loved the addition of the bell pepper and onion, and the cayenne pepper gave them a nice little kick. I will defini