Best 2 Jicama Hash Browns Obrien Recipes

Jicama, a delicious and versatile root vegetable, can be used to create a healthier, lower-carb alternative to traditional hash browns. With its naturally sweet flavor and crunchy texture, jicama offers a unique twist on this classic breakfast dish. This article explores the best recipe for jicama hash browns O'Brien, providing step-by-step instructions to create a flavorful and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

JICAMA HASH BROWNS

Jicama Hash Browns image

Change things up by making hash browns with jicama instead of potato.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 large jicama, peeled and grated
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon ground cayenne pepper
salt and pepper to taste
3 tablespoons butter

Steps:

Place grated jicama in a mesh strainer and rinse under cold water for 2 minutes to remove excess starch. Drain for 5 minutes and squeeze out any additional moisture.
Combine jicama, parsley, onion powder, cayenne, salt, and pepper in a bowl; toss to coat.
Melt butter in a large skillet over medium-high heat. Add jicama mixture to skillet and flatten with a spatula. Cook for 8 minutes undisturbed. Flip and cook 4 additional minutes.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 26.9 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 14.8 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 112.8 mg, Sugar 5.5 g

JICAMA HASHBROWNS

Jicama Hashbrowns image

From: The Border Cookbook States: "Jicama Makes a crunchier, slightly sweeter substitute for fried potatoes"

Provided by MomLuvs6

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups jicama, grated
1 limes or 2 tablespoons pickled jalapenos liquid
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons all-purpose flour
2 teaspoons new mexico chile powder (or ancho chile powder)
1 tablespoon onion, minced
2 garlic cloves, minced
vegetable oil
salsa (optional)

Steps:

Put grated jicama in large colander, toss with lime juice and salt.
Let jicama drain for 20 minutes, squeezing once or twice with fingers to remove moisture. After 20 minutes, squeeze all the jicama again, then put on a clean dishtowel and roll up, squeeze towel to remove any remaining moisture.
Put jicama in a bowl and mix egg, flour, chile, onion and garlic. Form jicama fixture into 8 to 10 patties, about 3 inches in diameter.
Warm 1/4 inch of oil in a heavy skillet over medium heat. fry patties in batches, cooking until they are brown and crisp and the inside should be soft and creamy.
Serve immediately, and with salsa.

Nutrition Facts : Calories 80.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 625.9, Carbohydrate 14.7, Fiber 5.9, Sugar 2.3, Protein 3.1

Tips:

For the best jicama hash browns, choose firm, fresh jicamas. Avoid any that are soft or have blemishes.
Shred the jicama using a grater with large holes. This will create a hash brown that is crispy on the outside and tender on the inside.
Be sure to squeeze out as much moisture from the shredded jicama as possible. This will help the hash browns to crisp up.
Use a well-seasoned cast iron skillet to cook the hash browns. This will help them to develop a nice crust.
Cook the hash browns over medium heat until they are golden brown and crispy. Stir them occasionally to prevent them from burning.
Serve the jicama hash browns immediately with your favorite toppings. Some popular options include eggs, avocado, salsa, or sour cream.

Conclusion:

Jicama hash browns are a delicious and healthy alternative to traditional potato hash browns. They are easy to make and can be enjoyed for breakfast, lunch, or dinner. Plus, they are a great way to get your daily dose of vegetables.