Last week, we made a Paleo version of these Skillet Fajitas with Jicama Salsa (basically we left out the tortillas and turned it into a huge salad. Delicious, by the way), which left us with an abundance of leftover jicama. I am fairly certain this was the first time I had ever even used jicama so I had zero idea of what to do with the leftovers.
I started reading up on jicama recipes and learned that many people use it as a low carb replacement for potatoes. It is crisp and light and has a slightly sweet taste. You can even eat it raw with salsa or guacamole.
I was having my family over for Mother's Day brunch and decided to try out a jicama hash as a side dish for my Zesty Italian Brunch Bake and some fried apples and bananas. I added onion, lime juice and chili powder to give it a little Mexican kick, so I guess that made this sort of an "Around the World" meal. :)
Chili Lime Jicama Hash
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 tbsp olive oil
1/2 yellow onion, diced
4 cups peeled and grated jicama
1 tsp chili powder (more if you like it spicy)
Juice of 1 lime
Dash of salt and pepper
Heat the olive oil in a large skillet over medium heat.
Add diced onion and cook until translucent, stirring often. About 3 minutes.
Add the jicama, lime juice, chili powder, salt and pepper and cook until brown, stirring often, 6-8 minutes.