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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.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1/3 cup diced red bell pepper
- 1/3 cup diced green bell pepper
- 1 large jicama, peeled and diced
- 1 teaspoon hot pepper sauce (Optional)
- ½ teaspoon garlic powder
- ½ teaspoon parsley flakes
- ½ teaspoon smoked paprika
- salt and freshly ground black pepper to taste
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium84mg | 4% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber16g | 56% |
| Total Sugars7g | |
| Protein3g | |
| Vitamin C89mg | 447% |
| Calcium44mg | 3% |
| Iron2mg | 12% |
| Potassium536mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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