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Jicama Hash Browns O'Brien

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"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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25 m servings 160
Original recipe yields 4 servings


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  1. 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.
  2. 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

Per Serving: 160 calories; 3.8 29.9 2.7 0 84 Full nutrition

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