1 cup shredded jicama
1 tablespoon olive oil
salt and pepper to taste
The day before (prep to soften): Slice jicama. Add hot water to a pan and let rest overnight, covered.
The morning of Hashing: Skin and shred jicama.
Heat oil in a skilled over medium-low heat.
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.
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 Information (per 1/2 cup shredded jicama w/oil)
- Total Fat
- Saturated Fat