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.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

160 calories; protein 2.7g; carbohydrates 29.9g; fat 3.8g; sodium 84mg. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/14/2020
The flavor was fine but the jicama did not get done in the allowed time. I kept adding a little bit of broth and letting it simmer, but after an hour of this it was still hard. A friend told me it would help to parboil it before cooking. Read More
(1)
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