By substituting jicama for potatoes, this recipe creates a delicious and well-balanced dish that is the perfect low-carb alternative to your traditional breakfast hash. Jicama is a root vegetable that is native to Mexico and central America. The inside has a crisp texture similar to raw potato or Asian pear. It can be enjoyed raw in salads or cooked as a potato substitute in certain dishes. 

The cooked jicama has a slightly more crisp texture compared to potatoes and it combines well with the other ingredients in this recipe to create the perfect veggie hash. You can always add sausage or corned beef  to the vegetables for extra protein. Make sure to add a splash of white vinegar at the end to help brighten the flavors of the vegetables. I recommend serving this dish with a side of eggs (I prefer mine poached) and sliced avocado. 

Jicama Breakfast Hash

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

40

minutes

Ingredients

• 2 cups cubed jicama

• 1/2 green bell pepper cubed

• 1/2 orange bell pepper cubed

• 2/3 cup chopped red onion

• 1 cup baby spinach

• 1 tsp white wine vinegar 

• Salt and pepper to taste

• Eggs cooked to your preference for servings

• Optional: sliced avocado for serving
  
  

Directions

• When chopping the vegetables, cut them into small cubes of equal size.
• Heat 2-3 tablespoons of olive oil in a non-stick pan over medium heat.
• Sauté Jicama for 20-25 minutes. Please note that jicama does not become as soft as potatoes even when it’s fully cooked, it will have a slightly crispy texture.
• Add the bell peppers and the onion to the pan and continue to cook stirring occasionally until the veggies are cooked (10-15 minutes).
• Add the baby spinach, vinegar, salt and pepper and sauté for one to two minutes until the spinach is wilted.
• Serve with eggs and sliced avocado.

Notes

• You can find Jicama at most Latin-American supermarkets and some Trader Joe’s or Sprouts stores.