Seasoned Jicama Hash with Onions and Bell Pepper
I think I may have found a new love. Don’t tell my other love quinoa but jicama is quickly making it’s way into my regular rotation. I recently made jicama fries which totally satisfy my french fry craving.
Now I have a delicious healthy hash brown recipe. If you aren’t vegan, you can top this hash with an egg for a little protein. I love this hash all by itself, it’s got so much flavor.
I have to give credit to this awesome seasoning recipe I found at www.healthfulpursuit.com. I used their recipe as a great base for my own seasoning mixture. I made up a batch and kept it in a small mason jar to use for future recipes. I use this same exact seasoning mixture for this hash and my seasoned jicama fries. If you use lots of seasoning, double the recipe like I did.
2 Tablespoon paprika
1 Tablespoon dried oregano leaves
2 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon dried ground sage
1 teaspoon dried thyme leaves
Pinch cayenne pepper
Combine seasoning ingredients in a jar with a lid and give it a good shake to mix everything up. Keep any leftover mixture for a future recipe.
Calories per 100g: Jicama has 38, Potato has 77
Carbs: Jicama has 9 compared to potatoes 17
Fiber: Jicama has 4.9 compared to potatoes 2.2
It’s a great low carb, low calorie alternative to potatoes. It also has vitamin C and potassium so jicama gets a thumbs up in my book. While jicama doesn’t get mushy like potatoes when cooked, I don’t mind the firmness at all.
- 2 cups cubed jicama (1 medium/large jicama will be fine)
- 1 cup sweet vidalia onion, diced
- 1 cup orange bell pepper, diced
- 2 Tablespoons water
- 2 Tablespoon coconut oil
- 2 teaspoon minced garlic (I use the kind from a jar)
- 2 teaspoon seasoning*
- 2 Tablespoon paprika
- 1 Tablespoon dried oregano leaves
- 2 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 1 teaspoon dried ground sage
- 1 teaspoon dried thyme leaves
- Pinch cayenne pepper
- (Combine seasoning ingredients in a jar with a lid and give it a good shake to mix everything up. Keep any leftover mixture for a future recipe.)
- Heat 1 Tablespoon of coconut oil in a large skillet. Add chopped onions and saute on medium high for 4 - 5 minutes until onions are translucent.
- Add garlic and bell pepper, continue to saute for 2 or 3 minutes.
- Add another Tablespoon of coconut oil and heat until melted.
- Add cubed jicama and seasoning. Mix until everything is coated in seasoning and saute for 15 minutes.
- After 5 minutes add 1 Tablespoon of water and stir. Continue to saute.
- After another 5 minutes add the other Tablespoon of water and stir. Continue to saute.
- Continue to saute for another 5 minutes.
- Serve warm.
- Leftovers reheat really good too.