Jicama Hash Browns

These classic low-carb jicama hash browns combine lightly sweet shredded jicama with eggs, cheese, and onion before being cooked into golden, crisp-tender patties. The recipe makes four servings and is ready in about 40–50 minutes.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 medium Medium jicama, about 1 1/2 pounds
2 eggs Large eggs
1/4 cup Finely grated Parmesan or sharp cheddar cheese
2 tablespoons Finely minced onion

Seasoning

1/2 teaspoon Fine salt
1/4 teaspoon Black pepper

For Frying

2 tablespoons Avocado oil, olive oil, or butter

Method

Step-by-Step

Peel the jicama completely, removing the tough brown skin, and cut it into quarters.
Simmer the jicama pieces in salted water for 8–12 minutes, until slightly tender but still crisp. Alternatively, place them in a covered microwave-safe dish with a little water and microwave for about 8–10 minutes.
Cool the jicama until it is comfortable to handle, then grate it through the large holes of a box grater.
Transfer the grated jicama to a clean kitchen towel and squeeze firmly until as much excess moisture as possible has been removed.
Mix the dry shredded jicama with the eggs, Parmesan or cheddar, minced onion, salt, and black pepper.
Heat the oil, olive oil, or butter in a large nonstick skillet over medium heat. Form the mixture into four thin patties and place them in a single layer.
Cook the patties for 5–8 minutes per side, pressing gently with a spatula, until browned and firm. Serve immediately.

Notes

Do not overcook the jicama during par-cooking; it should remain slightly crisp. Squeeze the shreds very well and avoid overcrowding the skillet for the best browning. Optional additions include 1/4 teaspoon garlic powder, a pinch of smoked paprika, or 1–2 tablespoons almond flour or coconut flour for firmer patties.