LOW CARB JICAMA HASH BROWNS WITH CARAMELIZED ONIONS
Low Carb Jicama Hash Browns With Caramelized Onions are popular for both their taste and health benefits, especially for those following a low-carb or ketogenic eating plan When you want the basic flavor and texture of hash brown potatoes, but you do not want all those carbs, these are going to become your best friends in your battle against carbs and being overweight.
Taste Factors:
Jicama’s Mild, Slightly Sweet Flavor:
Jicama offers a subtle sweetness and crisp texture, making it a good base for hash browns without the starchiness of potatoes.
Caramelized Onions:
When onions are caramelized, their natural sugars sweeten and they develop a rich, savory flavor that complements the jicama.
Flavor Absorption:
Like traditional hash browns, jicama readily absorbs the flavors it’s cooked with, such as bacon grease or breakfast sausage, enhancing the overall taste.
Texture:
Jicama has a similar texture to potatoes when shredded and cooked, providing a satisfying “hash brown” experience.
Health Benefits:
Low Carb and Keto-Friendly:
Jicama has a significantly lower carbohydrate content than potatoes, making it suitable for low-carb and keto diets. A cup of jicama contains only about 5 digestible carbohydrates.
High in Fiber:
Jicama is rich in dietary fiber, particularly inulin, a prebiotic that supports gut health and aids digestion. Inulin also helps regulate blood sugar levels.
Nutrient Dense:
Jicama provides essential vitamins and minerals like vitamin C, folate, potassium, and magnesium.
Antioxidant Properties:
Vitamin C in jicama acts as an antioxidant, protecting cells from damage.
Onions’ Nutritional Value:
Onions are packed with phytonutrients that offer antioxidant and anti inflammatory benefits, contributing to blood sugar balance, heart health, and a stronger immune system.
In Summary:
The combination of the mild sweetness of jicama, the rich flavor of caramelized onions, and the ability to absorb other delicious flavors like bacon grease creates a tasty and satisfying dish, while the low-carb, high-fiber, and nutrient-dense properties of both jicama and onions contribute to its health benefits.
LOW CARB JICAMA HASH BROWNS WITH CARAMELIZED ONIONS
Equipment
- Collander
- Mixer
- Frying Pan or Air Fryer
Ingredients
- 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
Instructions
- 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!
Notes
If you are simply trying to keep these low carb jicama hash browns low carb and keto, you have a lot of bacon choices! It is becoming increasingly common to find bacon made without nitrates and nitrites. My favorite is the “Simple Truth” brand sold at King Soopers (Kroger).
ALTERNATIVE TO BACON Prefer to avoid bacon? Jicama hash browns are very fibrous and therefore soak up whatever they are cooked in. I love cooking them in the fat rendered from bacon I just cooked, but you could also choose an all-natural breakfast sausage instead and add additional heart-healthy avocado oil as needed. My favorite breakfast sausage brands are Mulay’s, Beeler’s and Pederson’s.
