Crispy Jicama Breakfast Hash Browns
Crispy Jicama Breakfast Hash Browns offer a golden crust with a tender bite, swapping potatoes for fresh jicama to keep things light and pleasantly crunchy. Hints of parsley, onion powder, and a touch of cayenne bring gentle warmth and aromatic depth. Serve them for a weekday breakfast or a brunch side where you want something familiar yet refreshingly different.
- Prep10 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Put the grated jicama in a mesh strainer and rinse under cold water for 2 minutes to wash off excess starch. Let it drain for 5 minutes, then squeeze out any remaining moisture.
- 2
In a large bowl, combine the jicama, parsley, onion powder, cayenne, salt, and black pepper, and toss to coat.
- 3
Melt the butter in a large skillet over medium-high heat. Add the jicama mixture to the hot butter in the skillet and press it flat with a spatula. Cook without moving it for 8 minutes, then flip and cook for 4 more minutes.
- Calories 160.13 kcal Moderate
- Protein 1.43 g Low Source
- Carbs 16.77 g Moderate
- Total Fat 9.62 g Moderate
- Saturated Fat 6.11 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 23.62 mg Moderate
- Sodium 11.17 mg Low Source
- Fiber 9.15 g Good Source
- Sugar 3.38 g Moderate
- Added Sugar 0.02 g Low Source
- Calcium 24.41 mg Low Source
- Iron 1.16 mg Low Source
- Potassium 284.87 mg Low Source
- Vitamin A 3.93 mcg_rae Low Source
- Vitamin C 38.11 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛