JICAMA HASH BROWNS
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
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
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Moka Loca
[email protected]I'm not sure about this one.
kumar shuvo
[email protected]I'll definitely be making these again!
Yared Welday
[email protected]Not bad!
Smith Mary
[email protected]Meh.
Antwi Comfort
[email protected]These jicama hash browns were a bit too bland for my taste. I think I'll add some more seasonings next time.
Crystal Cox
[email protected]I'm not a big fan of jicama, but these hash browns were surprisingly good. I'll definitely be making them again.
Tristan caleb Chippendale
[email protected]These hash browns were a hit at my brunch party! Everyone loved the unique flavor and texture.
Alexa Meyline
[email protected]I love that this recipe uses jicama instead of potatoes. It makes the hash browns so much lighter and healthier.
DJ Sujon
[email protected]This recipe is a game-changer! Jicama hash browns are so much healthier than traditional hash browns, and they taste just as good. I'll definitely be making these again.
Owais Chhipa
[email protected]These jicama hash browns were a delightful surprise! I was skeptical at first, but they turned out crispy and flavorful. My family loved them!