Jicama O’Brien-Style Hash Browns
Jicama O’Brien-Style Hash Browns bring a crisp-tender bite with sweet peppers, smoky paprika, and a gentle heat from hot sauce. The jicama stands in for potatoes, offering a lighter texture while still delivering that classic breakfast skillet flavor. Great as a brunch side, it pairs well with eggs or bacon and fits nicely into lighter, potato-free meals.
- Prep10 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Heat oil in a large skillet over medium-high heat. Add the onion, red bell peppers, and green bell peppers. Cook for 2 minutes. Stir in the jicama, hot pepper sauce, garlic powder, parsley, paprika, salt, and black pepper. Mix until the jicama cubes are evenly coated.
- 2
Cook the vegetables in the skillet for 5 minutes without stirring. Flip and cook another 5 minutes without disturbing. Flip a final time and cook to your preferred crispness, about 3 minutes more.
- Calories 175.94 kcal Moderate
- Protein 3.57 g Low Source
- Carbs 29.21 g Moderate
- Total Fat 5.97 g Moderate
- Saturated Fat 0.89 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.76 mg Low Source
- Sodium 80.08 mg Low Source
- Fiber 11.71 g Good Source
- Sugar 6.86 g Moderate
- Added Sugar 0.23 g Low Source
- Calcium 43.89 mg Low Source
- Iron 1.96 mg Moderate
- Potassium 638.08 mg Moderate
- Vitamin A 99.95 mcg_rae Moderate
- Vitamin C 58.57 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.
- Garlic 🧄
- Onions 🧅