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)!
Jicama Home Fries
- 1 medium jicama, peeled, and diced into 1/2" pieces - approx 2 1/2 cups
- 1 small yellow onion, diced
- 1 tablespoon olive oil - or avocado oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 tablespoon salt - Kosher or sea salt
- 1/2 tablespoon pepper
- 1-2 tablespoons fresh parsley, for garnish - optional
- To a medium preheated 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.
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