- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1/3 cup diced red bell pepper
- 1/3 cup diced green bell pepper
- 1 large jicama, peeled and diced
- 1 teaspoon hot pepper sauce (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon parsley flakes
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper to taste
- Heat oil in a large skillet over medium-high heat. Add onion, red bell peppers, and green bell peppers. Cook for 2 minutes. Stir in jicama, hot pepper sauce, garlic powder, parsley, paprika, salt, and black pepper Mix until jicama cubes are evenly coated.
- Cook vegetables in the skillet for 5 minutes without disturbing. Flip and cook another 5 minutes undisturbed. Flip one last time and cook to desired crispness, about 3 minutes more.
10/23/2019
recipepes.com
jicama hash browns o'brien, recipe
PT15M
PT1H
5
455 calories