After making my “Jicama Fries” I was amazed how jicama can be transformed. It got me thinking about traditional potato dishes—-Hash Browns! an all time favorite, found this dish naturally sweet I think coming from the sweetness you get when you sweat an onion, but looking forward to making this again! great brunch side dish with scrambled tofu!
2 medium size white onion
3 cloves of crushed garlic
2 large jicama
1 teaspoon of salt
2 teaspoons of sweet paprika, and garlic powder
dash of cayenne (optional)
Directions: spray a medium size pan with non-stick spray, and place the diced onion and garlic in the pan. Let the onion cook until translucent ( may need to add a little water or vegetable broth so it doesn’t stick/burn). Meanwhile peel the jicama, and shred it, add shredded jicama and spices to the pan. Let it cook an additional 5 minutes. Optional transfer to a Pyrex and cook for 30 minutes in the oven.