Jicama and Rutabaga Hash Browns

Jicama and Rutabaga Hash Browns  ace stamp logo new

Jicama and rutabaga hash browns is a great crispy alternative to traditional potato hash browns minus the carbs!  My husband loves traditional hash browns. Here is a healthy alternative, that has a crispy wonderful taste that honestly I like better than a potato hash.  The Jicama has a slight sweetness and a natural crunch.  When cooked it mimics a traditional hash brown.  Now combine it with the flavor of the rutabaga, a little onion and green pepper and you have a palette pleasing side dish. One cup of Jicama only has 46 calories and has a whopping 6 grams of fiber. It is also a good source of potassium and packs a good punch of Vitamin C.

Serving Ideas: Great for breakfast or a brunch. Add a poached egg on top with a side of sautéed spinach and you will be looking like a star!

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Add remaining jicama and rutabaga to 2 ziplock bags.  Freeze for another day!

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Rutabaga and Jicama Hash

 

 

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Copyright: ACE Anti Cancer Edible 2014

 

 

Jicama and Rutabaga Hash Browns
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Jicama and Rutabaga Hash Browns is a great crispy alternative to potato hash browns minus the carbs! ACE Anti Cancer Edible Recipe. Anti Cancer diet. Eatrealsimple.com
Servings Prep Time
6 20 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
6 20 minutes
Cook Time Passive Time
20 minutes 15 minutes
Jicama and Rutabaga Hash Browns
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Jicama and Rutabaga Hash Browns is a great crispy alternative to potato hash browns minus the carbs! ACE Anti Cancer Edible Recipe. Anti Cancer diet. Eatrealsimple.com
Servings Prep Time
6 20 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
6 20 minutes
Cook Time Passive Time
20 minutes 15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Rinse Jicama and peel. Start at the top and take a small slice off. Now turn over and slice a small piece off from the bottom. Proceed to peel in downward strokes. The peel will come off fairly easy this way. Do the same thing with the rutabaga. Put in food processor using shredder attachment. Put in bowl set aside.
  2. Meanwhile, chop orange peppers, green peppers, and onions and set aside.
  3. In large nonstick skillet, add coconut oil and butter. Heat until melted.
  4. Add the orange pepper, green pepper and onion. Cook over medium heat until translucent.
  5. Add half of shredded jicama and rutabaga, along with the remaining ingredients and mix well. Turn heat up to medium high. Cook for 5 minutes or until golden brown. Flip bottom side to top and cook another 5 minutes on medium high heat.
  6. Add remaining jicama and rutabaga to 2 ziplock bags. Freeze for another day!
  7. Serve cooked hash up and enjoy .
Recipe Notes

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Nutrition Facts
Jicama and Rutabaga Hash Browns
Amount Per Serving
Calories 73 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 5mg 2%
Sodium 172mg 7%
Potassium 195mg 6%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 1g 2%
Vitamin A 8%
Vitamin C 69%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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