I’m not one of those who automatically says a low carb option tastes just as good as the original, unless it does. I’m still dubious of people who say that mashed cauliflower is no different from mashed potatoes. I love my mashed cauliflower but it’s not mashed potatoes! These jicama hash browns though, they will wreck your life. They aren’t an exact replica but they are pretty darn close and SO GOOD. They are easier to cook than jicama fries as you don’t need to boil them. Just do yourself a favor, grate up a jicama & an onion and throw those suckers into some hot oil!
Jicama Hash Browns
Peel your jicama and use your Mr. Incredible powers to cut it in half. Prepare 1/2 a medium onion to be grated and grate the jicama and onion. Prepare your skillet with about 2 Tablespoons of Avocado Oil or your oil of choice. Start warming it over medium high heat.
Once it is all grated, mix it together with about a teaspoon of salt & pepper.
Throw it in the hot oil and spread it around so it cooks & browns evenly.
Be ready to flip when they start browning. Once they have browned and are a little crispy, serve them up with a little no sugar ketchup!
- 1 Jicama
- 1/2 Yellow Onion
- 1 t Salt
- 1 t Black Pepper
- 2 T Avocado Oil
Nutritional & Serving Size Information:
- Serving Size: 1/2 Cup (1 Jicama will make about 6 servings. I say ABOUT because jicamas can be different sizes, if you want 6 nice portions, do more than 1 to be sure.)
- 58 Calories
- 1.7g Fat
- 10.4 Total Carbs
- 5.5 Fiber
- .9 Protein