JICAMA HASHBROWNS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 CUP SHREDDED JICAMA2 TEASPOON GARLIC POWDER1 TEASPOON BLACK PEPPER1 TEASPOON SALT2 TABLESPOON SALTED BUTTER1/4 CUP (.25) THINLY SLICED ONIONMY ADD-IN: 1 TEASPOON FINELY GROUND CRUSHED RED PEPPER FLAKES ( THIS IS NOIT ADDED INTO THE NUTRITIONAL FIGURES)!
THIS YIELDS: 2 SERVINGS
SHRED JICAMA . SLICE ONON & SEPARATE SECTIONS. PUT THESE ALL INTO A MEDIUM BOWL. ADD IN BLACK PEPPER, RED PEPPER & GARLIC POWDER. MELT BUTTER IN LARGE SKILLET. ADD MIXTUE TO SKILLET. PRESS INTO THE SKILLET FIRMLY. COVER PAN & COOK UNTIL BOTTOM IS FULLY BROWNED. FLIP JICAMA PATTI OVER. RECOVER & COOK UNTIL BOTTOM IS ALSO BROWNED. REMOVE , CUT & SEVE. ENJOY.
Number of Servings: 2
Recipe submitted by SparkPeople user STILLKICKINGING.
SHRED JICAMA . SLICE ONON & SEPARATE SECTIONS. PUT THESE ALL INTO A MEDIUM BOWL. ADD IN BLACK PEPPER, RED PEPPER & GARLIC POWDER. MELT BUTTER IN LARGE SKILLET. ADD MIXTUE TO SKILLET. PRESS INTO THE SKILLET FIRMLY. COVER PAN & COOK UNTIL BOTTOM IS FULLY BROWNED. FLIP JICAMA PATTI OVER. RECOVER & COOK UNTIL BOTTOM IS ALSO BROWNED. REMOVE , CUT & SEVE. ENJOY.
Number of Servings: 2
Recipe submitted by SparkPeople user STILLKICKINGING.
Nutritional Info Amount Per Serving
- Calories: 143.9
- Total Fat: 11.7 g
- Cholesterol: 30.5 mg
- Sodium: 1,248.8 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 4.0 g
- Protein: 1.3 g
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