Jicama Hashbrowns Recipes

JICAMA HASHBROWNS

Jicama Hashbrowns image

From: The Border Cookbook States: "Jicama Makes a crunchier, slightly sweeter substitute for fried potatoes"

Provided by MomLuvs6

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups jicama, grated
1 limes or 2 tablespoons pickled jalapenos liquid
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons all-purpose flour
2 teaspoons new mexico chile powder (or ancho chile powder)
1 tablespoon onion, minced
2 garlic cloves, minced
vegetable oil
salsa (optional)

Steps:

Put grated jicama in large colander, toss with lime juice and salt.
Let jicama drain for 20 minutes, squeezing once or twice with fingers to remove moisture. After 20 minutes, squeeze all the jicama again, then put on a clean dishtowel and roll up, squeeze towel to remove any remaining moisture.
Put jicama in a bowl and mix egg, flour, chile, onion and garlic. Form jicama fixture into 8 to 10 patties, about 3 inches in diameter.
Warm 1/4 inch of oil in a heavy skillet over medium heat. fry patties in batches, cooking until they are brown and crisp and the inside should be soft and creamy.
Serve immediately, and with salsa.

Nutrition Facts : Calories 80.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 625.9, Carbohydrate 14.7, Fiber 5.9, Sugar 2.3, Protein 3.1

JICAMA HASH BROWNS O'BRIEN

Jicama Hash Browns O'Brien image

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

Ingredients

1 tablespoon vegetable oil
1 small onion, chopped
⅓ cup diced red bell pepper
⅓ cup diced green bell pepper
1 large jicama, peeled and diced
1 teaspoon hot pepper sauce
½ teaspoon garlic powder
½ teaspoon parsley flakes
½ teaspoon smoked paprika
salt and freshly ground black pepper to taste

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

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