Easy Jicama Hashed Browns

This is a fun, easy recipe using a great, little used produce item!

Easy Jicama Hashed Browns

1 cup shredded jicama
2 Tbsp canola oil
salt and pepper to taste

The day before (prep to soften): Slice jicama. Add hot water to a pan and let rest overnight, covered.

The morning of Hashing: Skin and shred jicama.

Heat oil in a skilled over medium-low heat.

Add 1 cup jicama to the pan and form a rectangle with the spatula. Gently chop along the length of the hashed brown. Set a timer for 10-15 minutes, checking jicama occasionally. When firm enough, flip the hashed brown. Cook for 5 minutes, or until golden.

If the patty falls apart (I tend to play with mine and then they do), scramble the contents for loose hashed browns, and stir occasionally until jicama has achieved a golden color. No worries, and it still tastes fantastic.

Nutritional Information (per 1 cup shredded jicama w/oil): Calories: 297, Carbohydrates: 11.5 g, Fiber: 6 g, Net Carbohydrates: 5.5 g, Protein: 1 g, Fat: 28 g

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Comments

  1. When I make jicama browns I shred the peeled jicama onto a double layer of paper towels in a wide, shallow bowl. Top with another double layer of towels, press down to get some of the liquid out then microwave for 5 minutes. Fry in butter w/S&P, put my "dippy" eggs on top and CHOW!

  2. Thanks for the paper towel tip…helped with all that water build up! :-)

  3. Do these actually taste like potatoes?? They look fantastic.

  4. I love jicama! I’m going to have to try these soon.

  5. Just saw on a website about using a waffle iron to cook hashbrowns. I will try to find this veggies and give it a try.

  6. What does it taste like, exactly?

  7. OMG Jamie, thanks for answering me back so quickly, these look really fantastic and actually “look” like hash browns.

    I just saw a recipe where you slice thinly sprinkle any seasoning ie: chili powder, garlic powder or onion powder any favorite seasoning and bake in a 400 degree oven for 25 – 30 minutes until crisp on parchment paper lined baking sheet. They looked good.

    I also saw a recipe for jicama fries. I’m busy looking for low carb potato substitutes. I need to get off these darn potato, there hanging on my backside and I’m not liking it at all. I’m planning on trying your pizza dough, it looks pretty good and easy to make. Thank for your blog and taking the time to help us out.

    • I am so so happy I can help! Really, it’s all of us working together that makes this way of eating so tremendous, you know? I am just glad to be a part of the community!

  8. I was surprised to find these were sweet!!! They were yummy, but I did not expect the sweetness.

Trackbacks

  1. […] have two other recipes for hashed browns made with jicama and zucchini for you to check out, too, but the jicama tends to be more crunchy and the zucchini […]

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