Naked Hash Browns

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When I was pregnant with my daughter I never had morning sickness or any weird cravings except for IHOP.  I could have eaten there everyday!  My daughter just turned 4 this week and it got me thinking about good ‘ole IHOP.  My favorite part of an IHOP meal are the hash browns!  Although a potato is technically a healthy food I wanted to see if I could come up with a fun alternative.  Enter in Jicama, the unknown vegetable.  Jicama is a type of root vegetable that resembles a turnip and works great in a hash brown.  You can also use a Yucca Root if you can’t find Jicama.  No matter which you use, both make a delicious hash brown!

~Sarah

Ingredients:

• 1 large Jicama or Yucca Root vegetable
• 1/2 cup sweet onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp olive oil or Garlic Gold Oil, divided
• sea salt and pepper to taste

Preparation:

1. Start by peeling your jicama the same way you would an apple – use a knife or vegetable peeler to remove the outer skin.
   

   Grated jicama

2. Use a hand grater or cheese grater to shred the jicama.
3. Heat a large skillet on medium heat.  Add 1 tbsp oil, onions and garlic and saute until the onions are translucent.
   

   Sauted the onions and garlic

4. Add the remaining oil to the pan along with the jicama and cover for 10-15 minutes.  Flip the hashbrowns half way through cooking.
   

   Add oil and jicama to the pan

5. Serve immediately and pancakes, waffles or your favorite breakfast meal!

Nutritional Info:

Makes 2 serving.

Nutrients per serving:  Calories: 311, Cal. from Fat: 65.5, Total Fat: 8g, Sat. Fat: 1g, Carbs: 57.5g, Fiber: 18.5g, Sugars: 10g, Protein: 8g, Sodium: 19mg, Chol: 0mg

Notes:

This dish is best served right away.

The jicama will absorb the flavors of the onions and garlic.  If you are not a fan of those flavors then simply heat the pan, add the olive oil and jicama and season with your favorite herbs, cover and cook as above.