JICAMA HASH BROWNS O'BRIEN

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Jicama Hash Browns O'Brien image

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.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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 : Calories 160 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 15.6 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 84 mg, Sugar 7.1 g

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