Why Jicama Hash Browns Will Change Your Life
Hey, y’all! This is Mica! I’m writing a blog post! Whhaaa?? On occasion, it happens. I’m here to talk about Jicama Hash Browns. So a confession: The last time I cooked a meal, a wolverine howled at a full moon. Okay… Maybe that’s a bit dramatic, but the truth is, it has certainly has been a hot New York minute since my stove was last being used. That’s why Charlotte does the cooking, and I take the pictures. Although I cook rarely, let’s clarify one thing:
Jicama Hash Browns
It’s true. Now, why am I writing this post?
Ah! Jicama Hash Browns, yes! Jica-what? Who? What the hay?! Jicama, a surprisingly fun vegetable! I found the jicama hash browns recipe by Your Lighter Side when I was searching for low-carb recipes. Before last week, I had never heard of Jicama. I know, I know, I’m so late to the game! But the important thing is I have seen the light, and I have tasted the sweet, delicious Jicama. Oh, and by the way, for those that don’t know, Jicama has a funny pronunciation.
Jicama is a great veggie if you’re on a low-carb diet. It’s one of the best sources of dietary fiber out there and it’s a great source of oligofructose inulin (Ask Charlotte how to pronounce that….) Inulin actually is a zero calorie, sweet inert carbohydrate that doesn’t metabolize in the human body, which makes this root veggie an ideal sweet snack for diabetics (or in my case, pre-diabetic). Also, it’s jam-packed with important minerals like magnesium, copper and iron.
There are so many different ways to enjoy Jicama; it has become my go-to vegetable. For example, you can chop one up into slices and dip it into hummus. Chop it up into cubes and add it to salads. You can make Jicama chips, fries, crackers and – well, I think you get the picture!
With the Jicama Hash Browns, I added chopped sweet onion & garlic and I cooked it with olive oil. I cooked it a little extra longer to get a nice crispy, crunchy texture. Put a sunny side up egg on top, and boom, you’ve got one delicious meal. PS: Squeeze a little lemon juice on top of the jicama hash browns, and it will really kick in some flavor! Recipe below, enjoy!
Jicama Hash Browns
- 1 Jicama Peeled & grated
- ½ Sweet Onion Chopped
- 2 Garlic Cloves Pressed
- 2 Eggs Beat
Peel and grate 1 jicama and place it in a medium-sized bowl.
Chop ½ of sweet onion.
Press 2 garlic cloves.
Combine the onions, garlic, eggs, and Jicama in a bowl and mix together.
Scoop a portion of the mixture with your hand and flatten it with your hand. You will want to squeeze the water out as much as possible.
Repeat the process until you have the desired number of hash browns.
To add an extra kick in flavor, cook a sunny side up egg and place on top of hash brown