Easy Jicama Hashed Browns

By SkipT

Easy Jicama Hashed Browns
photographer: Nikki Sheriff
  • 1 cup shredded jicama

  • 1 tablespoon olive oil

  • salt and pepper to taste

  1. The day before (prep to soften): Slice jicama. Add hot water to a pan and let rest overnight, covered.

  2. The morning of Hashing: Skin and shred jicama.

  3. Heat oil in a skilled over medium-low heat.

  4. Add 1 cup jicama to the pan and form a rectangle with the spatula. Gently chop along the length of the hashed brown. Set a timer for 10-15 minutes, checking jicama occasionally. When firm enough, flip the hashed brown. Cook for 5 minutes, or until golden.

  5. If the patty falls apart (I tend to play with mine and then they do), scramble the contents for loose hashed browns, and stir occasionally until jicama has achieved a golden color. No worries, and it still tastes fantastic.

Nutritional Facts

Nutritional Information (per 1/2 cup shredded jicama w/oil)
Total Fat
Saturated Fat

breakfast vegetabes gluten free dairy free stovetop anti inflammatory vegan vegetarian fiber

12 replies

Ms. Lizz
Ms. Lizz 2016-07-25 17:29:55 -0500 Report

I haven't actually tried this, but I love jicama and have never eaten it hot, or even thought of it as a food that could be enjoyed hot before seeing this. I always peel it and cut it into sticks to use in salads or just munch on it as a snack. I appreciate whomever submitted this and we will be having this as soon as I can get a nice one to share with my husband who is open to try new things in the way of foods and he does love hash browns, so I will take this opportunity to introduce him to a new veg!

Cheryl*G 2011-06-26 23:48:54 -0500 Report

I love jicama but can never get it to cook. I tried making jicama fries but they were still hard.

bembizzle 2011-01-24 16:23:54 -0600 Report

back home (philippines) i remember i used to eat jicama with some shrimp sauce…i was little then…now i know how good it is for you…i feel like a kid again…i cant stop eating them!

Jeanette Terry
Jeanette Terry 2011-01-24 14:48:15 -0600 Report

I tried this and it was great. I had never heard of jicama before, but I love hashbrowns so I thought I would give it a try. I cooked it with grean peppers and onions and it was delicious. It doesn't have the same texture as potatoes would since it doesn't get soft, but the flavor is still great.