Jicama Hash Browns O'Brien

4.3
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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.

Submitted by Soup Loving Nicole
Published on March 23, 2019
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings
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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 (Optional)

  • ½ teaspoon garlic powder

  • ½ teaspoon parsley flakes

  • ½ teaspoon smoked paprika

  • salt and freshly ground black pepper to taste

Directions

  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
4g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 160
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 84mg 4%
Total Carbohydrate 30g 11%
Dietary Fiber 16g 56%
Total Sugars 7g
Protein 3g 5%
Vitamin C 89mg 99%
Calcium 44mg 3%
Iron 2mg 12%
Potassium 536mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.