Here’s a hearty breakfast to start your day off! Hash browns made with jicama (diced or grated) are very similar to those made with potatoes. A little crunchy, but the taste is very close. I love them best with caramelized onion added in. This was one of the steadfast recipes that helped get me through the difficult initial 2-week Atkins Induction Phase. They are pretty good with scrambled eggs and bacon/sausage, but I occasionally enjoy these at dinner with steak. I hope you’ll give them a try sometime. The difference in texture is not bothersome enough to me to not enjoy the carb “savings” jicama offers over hash browns made with real potatoes.
INGREDIENTS:
1 c. peeled jicama, diced or shredded (I like shredded best)
1 oz. chopped yellow onion
2 tsp. bacon grease
Dash salt and pepper
DIRECTIONS: Grate the jicama (or dice into 1/2″ pieces). Drain and pat dry with paper towels. Chop onion. Melt grease in no-stick skillet and brown the two together, stirring often, until jicama is well-browned. Serve at once.
NUTRITIONAL INFO: Makes 1 large serving which contains: (Divide into 2 svgs. for even greater carb savings!)
136 cals, 8.7g fat, 13.6g carbs, 6.6g fiber, 7g NET CARBS, 1.2 g protein, 175 mg. sodium
Buttoni's Low-Carb Recipes 