JICAMA HASH BROWNS O'BRIEN
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.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- 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 : Calories 160 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 15.6 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 84 mg, Sugar 7.1 g
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Lasisi Oluwafemi
[email protected]I would not recommend this recipe.
Liza Limbu
[email protected]These hash browns were a waste of time. They were dry and tasteless.
Ihsan Saleem
[email protected]I'm not sure what I did wrong, but my hash browns turned out mushy. I think I might have grated the jicama too finely.
Litha Yaphi
[email protected]These hash browns were a bit bland for my taste. I think I'll add some more salt and pepper next time.
lizz Porter
[email protected]I added some chopped onion and bell pepper to my hash browns and they were delicious.
Festus David
[email protected]These hash browns were a great way to use up some leftover jicama.
wilfrede nyashae
[email protected]I love the unique flavor that the jicama gives these hash browns.
Musa Galadima
[email protected]These hash browns were easy to make and they tasted great. I'll definitely be making them again.
Lufuno Prince
[email protected]I made these hash browns for a brunch party and they were a huge hit! Everyone loved them.
Gilbeta Masamba
[email protected]These hash browns were a bit too spicy for my taste, but my husband loved them. He said they were the best hash browns he'd ever had.
Afande Majja Majja
[email protected]I'm not a huge fan of jicama, but I thought I'd give this recipe a try. I was pleasantly surprised! The hash browns were crispy and flavorful, and the jicama added a nice sweetness.
Jahidul Islam Manik
[email protected]These hash browns were so easy to make and they tasted delicious. I served them with eggs and bacon for breakfast and they were the perfect start to my day.
Solomon Ekeoma
[email protected]I love that this recipe uses jicama instead of potatoes. It's a great way to get more vegetables into my diet.
Choice Briggs
[email protected]I followed the recipe exactly and my hash browns turned out great! They were crispy on the outside and tender on the inside.
Candy Horn
[email protected]These jicama hash browns were a hit with my family! They were crispy and flavorful, and the jicama gave them a nice sweetness. I will definitely be making these again.