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

Jump to Nutrition Facts

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

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 (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.

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