Jicama Hashbrown

Member Ratings For This Recipe

• CD13563948
  
  
  
  

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

  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
  
  
• LSIG14
  
  
  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
  
  
• STILLKICKINGING
  
  
  
  

  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
  
  
• SCHNOOGLES
  
  
  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
  
  
• EMDEDE
  
  
  
  

  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
  
  
• DOGFURWORLD
  
  
  Good
  
  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
  
  
  Good
  
  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