Because we could all use a little comfort food right now.
Starch Showdown: Jicama v. Potato
Jicama is a fantastic source of prebiotics - food for your gut buddies - and with only 5 digestible carbohydrates per cup (130 grams), it's a clear victor in low and slow carb diets. Lower in calories, carbohydrates, and sugars, but richer in fiber and antioxidants than the good ol' potato, it's not even a fair fight.
Jicama: 1, Potato: 0.
Bredesen Protocol Approved
Plant Paradox Approved
1/4 tsp Garlic Powder
Sea Salt (to taste)
Makes about 2 servings; double recipe if preferred.
Wash and peel the jicama. Cut both ends of the jicama to create flat surfaces.
Using a grater, shred the jicama. Transfer the shredded jicama to a colander over a bowl or sink. Press with a paper towel to remove excess water. (You could also use a dehydrator if you own one.)
Chop the onion into thin slices. Place a large pan on medium heat and coat with avocado oil.
Add the onion to the pan and cook for 4-5 minutes, until it begins to turn translucent.
Add the shredded jicama to the pan and stir to incorporate.
Add garlic powder, salt, and more avocado oil if necessary to avoid sticking to pan.
Without stirring, cook on medium heat for about 4-5 minutes.
Flip the hash browns and cook for another 5 minutes on the other side. When golden brown on both sides, stir and break up the hash browns with a spatula. Serve warm.
Serve with a fried egg, sautéed cabbage, avocado slices, and parsley.