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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Does this keep well for a few days in fridge?
Hi Tynesha, they will! I would recommend though to reheat in a skillet or air fryer if you have one to ensure they have a cripsy texture and not soggy. Let me know how it goes!
Sue Lau says
Great alternative to potatoes!
I’m still amazed by this recipe. I never think of cooking jicama. I can’t wait to try this.
Lauren @ Sew You Think You Can Cook says
Yep. Breakfast all day everyday would be just fine by me!
I’ve never worked with jicama, but I have had it. I’ll have to try this, for sure!
LOVE Jicama! Gotta try this
Meg Taylor says
I’ve never heard of jicama! What an awesome potato. I am so with you, too – I could eat breakfast food every meal of the day.
Meg, Borrowed Heaven
ellen from Ask Away says
OMG That looks delish!
XO Ellen from Ask Away
Thanks so much!
Gary seriously loves these kind of potatoes for breakfast so I have to try to make them! xo, Biana –BlovedBoston
Katie Elizabeth says
Aaaand I’m drooling! We just had breakfast for dinner last night (my go to on Sunday) and I’m kicking myself for not seeing this sooner! YUM!
I have never had Jicama before but I think I need to try it. I love me some home fries. These look so good.
I’ve only ever eaten jicama raw—in fact, I think this is the first recipe for cooked jicama that I’ve seen! What a great idea!!
….and I have never had raw! Isn’t that funny?! These cooked home fries are SO good, I swear.
I love jicama! I am definitely going to turn it in to home fries now, so good!
Cindys Recipes and Writings says
I hear you with root veggies remind you of fall but until those tasty spring greens are ready root veggies can chase the last winter blues away. Now you have me ready for a hearty brinner!
Sarah | Curious Cuisiniere says
I love that you used Jicama! We’ve cooked with it before, but always tend to forget about it. We’ll have to try these. It looks perfect for breakfast!!
I’ve never cooked jicama before! Will have to try it! Thanks!
Gwen @simplyhealthyfamily says
Jicama is everywhere here in the south west! It’s one of my favorite root veggies, I love it on a veggie sandwich and can’t wait to turn them into these home fries with an egg!
Krayl @ An Appealing Plan says
I could SO eat breakfast for every meal too! I love the switch up of jicama for potatoes, I always see the gorgeous vegetable in the store and now I have a new way to cook it up!
Tammi @Momma's Meals says
I can’t wait to try these! I first heard of them when I bought my spiralizer, I’ve never seen one in the grocery store until a few months ago! LOVE that it’s lower in carbs than a potato and looks just like them I just haven’t actually eaten one yet!
I only came across jicama a couple years ago but love it – these fries look great!
I will have to try these! I just bought a sprializer (you’ll see on my post!) and I would love to use that on jicama! Best thing is your adding a lotta fiber to your diet by using jicama instead of potatoes! 🙂