Jicama Hashbrowns
"From: The Border Cookbook
States: "Jicama Makes a crunchier, slightly sweeter substitute for fried potatoes""
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
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
- Put grated jicama in large colander, toss with lime juice and salt.
- 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.
- 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.
- 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.
- Serve immediately, and with salsa.
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RECIPE SUBMITTED BY
<p> Married, Have 6 children 4 DS~29, 28,15 & 13, DD~24 &22. 3 grandsons & 2 granddaughters. Started back to college this winter, all new, kind of scary, but exciting. Like to cook and try new recipes, sew , crochet, read, camping, fishing.</p>
