Naked Hash BrownsOct 30 2010 by
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!
- 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
- Start by peeling your jicama the same way you would an apple – use a knife or vegetable peeler to remove the outer skin.
- Use a hand grater or cheese grater to shred the jicama.
- Heat a large skillet on medium heat. Add 1 tbsp oil, onions and garlic and saute until the onions are translucent.
- Add the remaining oil to the pan along with the jicama and cover for 10-15 minutes. Flip the hashbrowns half way through cooking.
- Serve immediately and pancakes, waffles or your favorite breakfast meal!
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
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.