POTATO-FREE HASH BROWNS

Photo by JANINE W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Hash browns:

  • 1

    tablespoon coconut oil

  • 1

    small yellow onion, diced

  • 3

    strips organic smoked bacon, diced

  • 2

    cloves garlic, minced

  • 2

    cups cubed jicama

  • 1

    teaspoon Hash Brown Seasoning

  • 3

    tablespoons of water

  • Seasoning:

  • 1

    tablespoon smoked paprika

  • 1/2

    teaspoon sea salt

  • 1

    tablespoons garlic powder

  • 1

    teaspoon freshly ground pepper

  • 1

    teaspoon onion powder

  • 1

    Pinch cayenne pepper

  • 2

    teaspoons dried oregano leaves

  • 1/2

    teaspoon dried ground sage

  • 1

    teaspoon dried thyme leaves

Directions

SEASONING: Perfect for a batch of hash browns, baked potatoes or roasted veggies. Add all ingredients to a small mason jar. Cover, shake to mix, and store up to 1 year. HASH BROWNS: Add coconut oil and diced onions to a large frying pan. Cook on med-high 5 minutes. Rotate frequently. Add bacon and garlic, and cook 3 minutes. Continuing to rotate. Drop in cubed jicama and seasoning. Cook for a total of 10 minutes, adding 1 tablespoon of water every couple of minutes and rotating to avoid burning. Serve with eggs, sunny side up, and a couple slices of fresh oranges. Calories 277/Cals from Fat 170/Total Fat 18.8/Sat Fat 9.8g/Trans Fat 0g/Chol 31mg/Sod664mg/Carbs 15.1g Dietary Fiber 6.6g/Sugars 3.6g/Protein 12g

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