Jicama Hashbrown
(5)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
1 cup shredded jicama.25 cup thinly sliced onion2 tsp garlic powder1 tsp pepper1 tsp salt2 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.
Servings Per Recipe: 2
Nutritional Info 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

Member Reviews
  • CD13563948
     Make sure and cut all condiments in half! - 2/5/13
  • SPARKNMOM
     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
  • NANCYWRUSSELL
     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
  • LSIG14
     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
  • STILLKICKINGING
     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
  • SCHNOOGLES
     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
  • EMDEDE
     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
  • DOGFURWORLD
     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
  • KATANNAH
     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
  • JANET1012
     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
  • MOMSPHOTOOP
     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
  • LEOVIRGO_MOM3
     Never could get Jicama to tast like potatoes but this worked. - 1/26/08
  • ITSNEVER2LATE!
     I'm really hoping the sodium count is messed up on this... if not, yikes! - 11/13/07



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