Jicama Hashbrowns

10 ingredients
5 steps

Ingredients

  • 3 cups jicama, grated
  • 1 limes or 2 tablespoons pickled jalapenos liquid
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 2 teaspoons new mexico chile powder (or ancho chile powder)
  • 1 tablespoon onion, minced
  • 2 garlic cloves, minced
  • vegetable oil
  • salsa (optional)

Directions

  1. 1
    Put grated jicama in large colander, toss with lime juice and salt.
  2. 2
    Let jicama drain for 20 minutes, squeezing once or twice with fingers to remove moisture. After 20 minutes, squeeze all the jicama again, then put on a clean dishtowel and roll up, squeeze towel to remove any remaining moisture.
  3. 3
    Put jicama in a bowl and mix egg, flour, chile, onion and garlic. Form jicama fixture into 8 to 10 patties, about 3 inches in diameter.
  4. 4
    Warm 1/4 inch of oil in a heavy skillet over medium heat. fry patties in batches, cooking until they are brown and crisp and the inside should be soft and creamy.
  5. 5
    Serve immediately, and with salsa.

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