Friday, May 27, 2011

Jicama Hash Browns, Denver Scramble

Lately I have been searching for a new way to eat and prepare jicama. I have only ever had it raw and 95% of the time in some sort of slaw fashion. Boring! I refuse to believe this vegetable can't be evolved into something more exciting. So I decided to think of jicama like a potato and hash browns came to mind. I treated them exactly how I would a russet potato and they came out great! They are light in flavor which allows you to season to your taste and crisp just like traditional hash browns would be. If you have never had jicama or are bored with raw slaw, try this recipe out. Preparing it like this might also allow jicama haters to slowly see the light.

Crispy shredded jicama seasoned lightly with sea salt and pepper served with a tofu scramble of green bell peppers, shiitake mushrooms, onions and spices.

Jicama Hash Browns
1 medium sized jicama, peeled and cut into 3 large chunks
3 tbl extra virgin olive oil
1/2 yellow onion, small dice
1/2 tsp sea salt
1/4 tsp pepper

Bring a pot of salted water to a boil. Add the jicama chunks and boil for 5 minutes. Drain and rinse with cold water to stop the cooking process. Use a hand grater to shred the jicama.
In a large saute pan, heat the oil and add the onion, jicama, salt and pepper. Pack down tightly and saute over medium-high for 7-10 minutes until golden brown. Taste and season more if necessary. If the pan becomes to dry, add a bit more oil.

Denver Scramble
1 lb extra firm tofu
2 tbl extra virgin olive oil
1 yellow onion, thinly sliced
1 green bell pepper, small dice
1 cup shiitake mushrooms, roughly chopped
3 garlic cloves, minced
salt and pepper
1 tsp dried rosemary
1 tbl turmeric (for color, optional)
2 scallions, thinly sliced

Drain the tofu and place a large object on top to press the moisture out. Let drain for 30 minutes (while you cook the vegetables).
In a large saute pan, heat the oil and saute the onions over medium heat until soft and translucent, 5 minutes. Add the green bell pepper and mushrooms. Saute over medium high heat for 10 minutes. Add the garlic, salt and pepper to taste and rosemary. Crumble the tofu into the saute pan and add the turmeric. Saute over medium-high heat for 10 minutes to get a light golden brown color on the tofu. Garnish with scallions.


  1. I love jicama! And I too have only had it raw so I'll have to give this recipe a try. Very fun, thanks for posting this recipe! :)

  2. Who would have thunk it? That crunchy apple like jicama would work in a hash?


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