Jicama Home Fries are the perfect no potato option when you are looking for a filling and satisfying breakfast. Once you sauté them long enough, they begin to take on the texture and taste of potatoes, and is a new way to introduce this water-based root vegetable to your kids and family.
Breakfast has always been my favorite meal of the day, but the healthier I started eating, the harder the time I had finding classic breakfast-type foods to eat. I love smoothies and my superfoods shakes but on the weekends, I love to sleep in a bit, have slow mornings, and enjoy cooking hearty breakfasts whenever I can. And on those days I just move my shake to an afternoon snack when I start to get hangry or am running around doing errands!
I limit the amount of grains I eat because I find that I have less inflammation/soreness and more energy when I don’t eat them as often, so oatmeal, pancakes and waffles are out (although so dang delicious!). Whenever I eat cereal I’m hungry again about an hour later, so that’s out.
These jicama home fries have the ability to be a super-side dish or a filling main course by adding a protein like crumbled sausage or eggs. You’ll get all of jicama’s awesome health benefits, like it’s antioxidant and antiinflammatory properties, high fiber and vitamin C content, and energy boosting properties.
Jicama is a vegetable you may not be familiar with, so here’s how to work with it and make this dish:
The first step is to peel the jicama. You can use a standard vegetable peeler, or you can peel it kind of like a banana. Cut off the top and bottom of the vegetable. Working from top to bottom, place your knife at an angle where the newly sliced off top meets the skin and make a little dig in, enough that you can grab with your fingers and start to pull. Pull the slice of skin fresh off! Repeat until all of the skin is gone. Then cube the veggie to resemble home fries!
1 c. peeled jicama. diced into small cubes (approx. 1/2 jicama)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 red onion, minced
(sometimes I buy bags of frozen peppers and onions already chopped and save some prep time!)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
1/4 tsp. sea salt
Place diced jicama and 1 Tbsp. of olive oil in a heated non-stick skillet. Allow to saute for 1-2 minutes. Place 1 Tbsp. water and cover with a lid and allow to soften for 5-7 minutes over medium heat.
Remove lid and add a little more oil. Place onions and bell peppers into skillet and saute for 5 minutes or until the jicama begins to lightly brown.
Add seasonings and saute until browned to preference.
Serving Size: 3/4 c.