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  • 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


Adapted from


Step 1

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.

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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