You don't have to miss hash browns on a low carb, keto or Paleo diet! These jicama hash browns with caramelized onions are big in flavor, rich in fiber and low in carbs, making them the perfect alternative to traditional hash browns.
- 1 large jicama shredded using a box shredder (about 5 cups)
- ½ a large onion sliced
- 3-4 Tbsp Fat that renders from cooking approximately 12 oz of bacon or breakfast sausage (add additional avocado oil, if needed to make 3-4 tablespoons)
- ¼ - ½ tsp salt to taste (depending on how much salt is in the bacon or sausage)
-
Cook the bacon or sausage until done. Remove from the pan and set aside. Keep the fat that rendered out, adding avocado oil until you have 3-4 tablespoons in the pan.
-
While the bacon or sausage is cooking, cut the root and stem end off the jicama to create to flat ends. Place the jicama on one flat end and make downward cuts all the way around the jicama to remove the skin.
-
Shred jicama into hash browns using a box shredder. Move to a colander over a bowl or sink while the bacon cooks. Press gently with a paper towel to remove excess water just before adding to the pan.
-
While the jicama is straining and the bacon or sausage finishes cooking, slice the onion into thin slices ½ to 1 long. Add the sliced onions to the pan with the bacon fat/oil and cook for about 10 minutes, until it's translucent and starting to caramelize.
-
Add the jicama hash browns and stir to coat in oil. Cook without stirring about 10 minutes (most of the water in the pan will have cooked off). Flip and cook another 5 minutes until browned on the 2nd side.
-
Stir and break up the hash browns with a spatula. Serve with the bacon or sausage, eggs, or whatever you like. Enjoy!