Jicama Hash Browns

Jicama is a fantastic source of prebiotics, which support our good gut bacteria.

We could all use a little comfort food right about now. Jicama is a fantastic source of prebiotics, which support our good gut bacteria. It’s also lower in calories, carbohydrates, and sugars, but richer in fiber and antioxidants than a potato hash brown. 

Ingredients

• 1 jicama

• 1 onion

• 1/2 tsp garlic powder

• Sea salt (to taste)

• Avocado oil
   

Prep

1. Wash and peel the jicama. Cut both ends of the jicama to create flat surfaces.

2. Using a grater, shred the jicama. Transfer the shredded jicama to a colander over a bowl or sink. Press with a paper towel to remove excess water. (You could also use a dehydrator if you own one.)

3. Chop the onion into thin slices. Place a large pan on medium heat and coat with avocado oil.

4. Add the onion to the pan and cook for 4-5 minutes, until it begins to turn translucent.

5. Add the shredded jicama to the pan and stir to incorporate.

6. Add garlic powder, salt, and more avocado oil if necessary to avoid sticking to pan.

7. Without stirring, cook on medium heat for about 4-5 minutes.

8. Flip the hash browns and cook for another 5 minutes on the other side. When golden brown on both sides, stir and break up the hash browns with a spatula. Serve warm.
    

Tasty toppings: Serve with scrambled or fried eggs, sautéed cabbage, avocado slices, and parsley.