Jicama Hash Browns


I’m constantly learning new ways to eat jicama, but this was the very first way I tried it.  http://s217.photobucket.com/albums/cc278/buttonbutt/?action=view&current=misc002.jpg&newest=1 This is one of my favorite ways to have it and it’s wonderful alongside roast beef or your breakfast scrambled eggs!  Tastes and smells just like fried potatoes and onions I’ve made for years….honestly.  Texture is crunchier, of course, but that doesn’t bother me one bit.   They’re great alongside your scrambled eggs or with meats as well!  And this recipe is OK for Induction!

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1 c. diced, peeled jicama

1 oz. chopped yellow onion (don’t substitute green, as the caramelizing of the yellow is much better for this)

2 tsp. bacon grease

Dash salt and pepper


Dice jicama into 1/2″ pieces.  Chop onion.  Melt grease in no-stick skillet and brown the two together, stirring often, until jicama begins to brown.   Serve at once.

NUTRITIONAL INFO: Makes 1 serving which contains:

136 calories

8.7 g  fat

13.6 g  carbs, 6.6 g  fiber, 7.0 g  NET CARBS

1.2 g  protein

175 mg. sodium

6 comments on “Jicama Hash Browns

  1. When making jicama fries, I microwave them after cutting with a bit of water, covered, for 15 minutes. It actually softens them quite a bit. I may try this recipe and see if I can soften them up some first. Looking forward to it!

    Liked by 1 person

    • Good idea. I actually like them kind of firm/crisp for the french fries to have some body/structure so you can hold them. These are in the twain of soft and crunchy. 🙂


  2. I use chayote as my hash browns substitute. It’s a type of squash that is only 6 net carb in 1 cup. Taste better than jicama in my opinion.


    • Yes, I, too have use chayote this way. I actually like all the different vegetables that make pretty good hash browns. I just use whichever one I have on hand. 🙂


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