Jicama Hash Browns

By Bailey1_

Ingredients

• (single serving)
• 3/4 cup grated jicama
• 1/4 cup chopped bell peppers and onions
• salt and pepper to taste
• cilantro (optional)

Details

Servings 1
Adapted from sweat-fit.blogspot.com

Preparation

Step 1

Like most vegetables, jicama's high water content makes it low in calories. It's another one of those foods I love because I'm allowed to consume high volumes. But it's satisfying volume, thanks to a high fiber content. One particular variety of soluble fiber, oligofructose inulin, is at the root (haha...) of the sweet taste. Inulin is sweet, but because the body has minimal ability to process it, it has very little blood sugar impact. Jicama also contains quite a bit of vitamin c and decent amounts of various other vitamins and minerals.
The hardest part of this is just getting the jicama from one big piece into lots of little pieces. There's nothing you can do other than take a sharp knife, grit your teeth, and hack. Once you're through the skin, you're fine. You just have to get an opening. I've found that it's easiest to cut it into quarters and then cut the peel away.

Next, take your trusty cheese grater (food processor would probably work, too) and start shredding.

Once you've got enough, bring a skillet sprayed with non-stick spray to medium-high heat. (You can also use olive oil if you're looking for healthy unsaturated fats, but remember that olive oil has 120 calories per tablespoon). Add the jicama, peppers, and onions to the pan, sprinkle with salt and pepper, and cover with foil.

Cook, stirring occasionally, until brown and a little crispy.

Garnish with cilantro if you're feeling fancy, serve, and enjoy.