Jicama Veggie Hash Brown Patties and More Breakfast Recipes with Vegetables

Oct 5 2021
Hash browns are a breakfast classic, but that doesn't mean we shouldn't play around with which veggies we hash-brown! (That's "hash-brown" as a verb, FYI.) Today, we're hash-browning jicama for a super-size portion with fewer net carbs and more fiber than classic potato hash browns. It's sooooo good…

Hungry Girl's Healthy Jicama Hash Brown Patties Recipe

Print Jicama Hash Brown Patties Print

1/2 of recipe (1 hash brown): 130 calories, 6.5g total fat (1g sat. fat), 350mg sodium, 13g carbs, 6.5g fiber, 2.5g sugars, 4g protein

Prep: 10 minutes
Cook: 15 minutes


2 cups peeled and grated jicama

1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute

1 tbsp. olive oil, divided



1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt

1/4 tsp. black pepper


Optional dip: ketchup


Using a clean dish towel (or paper towels), firmly press out as much liquid as possible from jicama in a strainer — there will be a lot of liquid. (See HG Tip below.)

Place jicama in a medium-large bowl. Add egg whites/substitute and seasonings. Mix until uniform.

Spray a skillet with nonstick spray, and drizzle with 1 1/2 tsp. olive oil. Bring to high heat. Once oil begins to bubble, immediately reduce to medium-high heat.

Form 1/2 of the jicama mixture into a mound in the skillet. Flatten into a large patty about 1/4 inch thick. Cook until slightly crispy, lightly browned, and cooked through, about 3 minutes per side, flipping carefully. Transfer to paper towels to soak up excess oil.

Repeat this process with remaining 1 1/2 tsp. olive oil and jicama mixture, adding the oil carefully to avoid splattering, for a total of 2 hash browns. (Keep an eye on it… It'll likely cook faster than the first one.)


HG Tip: Great kitchen hack! To easily remove extra liquid from the jicama, place it in a salad spinner before pressing it with a towel.

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