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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 144.2
  • Total Fat: 11.7 g
  • Cholesterol: 31.1 mg
  • Sodium: 56,592.5 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 1.3 g

View full nutritional breakdown of Jicama Hashbrown calories by ingredient
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Jicama Hashbrown

Submitted by: JNORMAN1969

Introduction

Tast like potatoes Tast like potatoes
Number of Servings: 2

Ingredients

    1 cup shredded jicama
    .25 cup thinly sliced onion
    2 tsp garlic powder
    1 tsp pepper
    1 tsp salt
    2 tbls butter

Directions

Shred jicama, I use a food processor on the grade blade, thinly slice onion, add dry seasonings. Heat up butter into skillit, add hashbrown to skillit and press firmly and cook on one side till golden brown then flip and cook other side intil golden brown and the serve hot.

Number of Servings: 2

Recipe submitted by SparkPeople user JNORMAN1969.






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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    Make sure and cut all condiments in half! - 2/5/13

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  • Very Good
    1 of 1 people found this review helpful
    Something is definitely up with the nutritional info, but I make this and the kids and I both love it :) Making it again tonight... - 6/3/12

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  • 1 of 1 people found this review helpful
    Nice substitute for regular hash browns but be aware that: 1) it does not crisp up; 2) it does not taste like potatoes (never loses its crunch); and 3) jicama has a slightly sweet taste. I have tried jicama as hash browns and as baked fries and it is a veggie best served raw. - 3/18/12

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  • Incredible!
    1 of 1 people found this review helpful
    I had never cooked Jicama - This did not taste like potatoes bur sure looked like potato Hash Browns and tasted delicious! Wonderful sub for potatoes! - 5/24/10

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  • 1 of 3 people found this review helpful
    THE CORRECT NUTRITIONAL FACTS ARE LISTED IN MY SPARKS COOKBOOK, HEALTHIER EATING THE ABOVE LISTED NUTRITIONAL INFORMATION IS WRONG, DON'T GO BY THEM! THE POSTER LISTED UNSALTED BUTTER & NOT REGULAR AS THE RECIPE CALLS FOR & 1 CUPOF SALT INTO THE ESTIMATOR WHEN COMPUTING FACTS. - 3/14/09

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  • Very Good
    1 of 1 people found this review helpful
    I substituted olive oil for the butter to make it vegan. It had WAY WAY WAY too much salt and pepper. The next time I made it, I used fresh garlic instead of garlic powder. I also left out the salt & pepper and let people add them at the table. - 3/5/08

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  • 1 of 1 people found this review helpful
    I enjoyed this. It doesn't crisp like potatoes or have a creamy, soft interior but instead does brown beautifully & has a lovely cooked quality I didn't know jicama could have. I did prepare this low & slow with a cover over them to 'cook through' to begin. Added a bit of garlic for extra flavor. - 12/2/07

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  • Not bad, but did not taste like potato hashbrowns, and I thought it had too much pepper. Serving up with some reduced-sugar ketchup improved it a lot. - 7/1/12

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  • Salt is usually used to take water out of jicama before cooking, much like with zucchini, eggplant, and sometimes potatoes - and that's the only reason I can think of using a cup(???) of salt. But you're supposed to drain and rinse the salt off before cooking. Butter does have 12g fat per serving. - 6/12/12

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  • It was good, but I didn't think it tasted like potatoes. I couldn't get it to hold together as I turned it, but perhaps I was in a hurry and didn't let it cook slowly and thoroughly. Will try it again as DH liked it. - 4/4/09

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  • 11 fat grams per serving?? is that right? there is only 2tblp of butter and Jamica has little to no fat, what am I missing here? - 3/4/08

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  • Never could get Jicama to tast like potatoes but this worked. - 1/26/08

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  • I'm really hoping the sodium count is messed up on this... if not, yikes! - 11/13/07

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