Today, the #SundaySupper theme is all about root vegetables. And while I’m excited to peruse all of today’s featured recipes, most root vegetables remind me of fall. I love fall, but I’m in a spring state of mind and knew just what recipe I’d share today to showcase a root veggie.
I could legit eat breakfast for every s.i.n.g.le. meal, you guys. On weekends, I love brunching with friends at a few of my favorite spots, but diner joints hold a special place in my heart.
I think that’s because until I met Jason, I didn’t really frequent many places for breakfast (and growing up my mom always made a breakfast feast at home on Sundays), but my dude loves a good diner.
I’m more of a savory person myself, so more often than not, I end up ordering some sort of egg dish with a side of home fries. Hash browns just won’t do. And please, don’t ask if I’d like grits as my side. Home fries, every single time. There is no other option.
…except maybe there is. Have you heard of jicama? Similar to a potato but less starch, less calories and less carbs! I first discovered jicama during my first Whole 30. Jicama is grown in Mexico, and is a root veggie you can get year round, unlike most root vegetables.
Jicama Home Fries won’t taste exactly like potato home fries, but it’s the closest substitution ever, and the perfect swap for a breakfast at home or “brinner” (breakfast for dinner – another fave of mine)!
- 1 medium-sized jicama, peeled, and diced into 1/2" pieces (approx 2 1/2 cups)
- 1 small yellow onion, diced
- 1 tbsp cooking oil of choice (I used extra-virgin olive oil)
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- To a medium pre-heated skillet, place diced jicama and oil of choice .Saute jicama for 10 minutes, stirring occasionally to brown, on medium heat.
- Add 2 tablespoons of water and cover skillet (this will allow inside of each piece to soften). Allow jicama to soften for about 10-12 minutes over medium heat, then transfer to a large bowl.
- Add a tsp of oil to skillet and toss in onions. Saute for 4-5 minutes (until onions were translucent), stirring occasionally, then add all spices. Add jicama back to skillet with onions.Stir to mix and incorporate, and cook for 2-3 more minutes.
- Add the jicama back to the skillet, stirring occasionally, until browned to preference. Top with parsley and serve.
See what other tasty recipes using root vegetables we’re sharing below:
- Chipotle Sweet Potato Chips from Momma’s Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
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