Jicama Hash Browns O'Brien recipe

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Ingredients

1 tablespoon vegetable oil
1 small onion, chopped
⅓ cup diced red bell pepper
⅓ cup diced green bell pepper
1 large jicama, peeled and diced
1 teaspoon hot pepper sauce
½ teaspoon garlic powder
½ teaspoon parsley flakes
½ teaspoon smoked paprika
salt and freshly ground black pepper to taste

Nutrition Info

160 calories
carbohydrate: 29.9 g
cholesterol: : -
fat: 3.8 g
fiber: 15.6 g
protein: 2.7 g
saturatedFat: 0.6 g
servingSize: -
sodium: 84 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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