Jicama Hash Browns

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, diced
• 1 medium jicama, (12 oz.)
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

Makes 4 (1/2-cup) Servings

1. In a large skillet, heat oil over medium heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender, about 7 minutes.
2.  Meanwhile, peel the jicama, then shred on the large holes of a box grater.
3. Add the jicama to the pan with the vegetables and cook, stirring, for 1 minute. Add 1/4 cup water, the salt, and the black pepper. Cook, stirring frequently, until the jicama begins to brown and is crisp-tender, about 7 minutes. Serve warm.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Don't be afraid of this side dish. It's really yummy and it's a great alternative to your typical hash browns. If you're starting your healthy lifestyle, this is a nice side dish that you can enjoy for breakfast, lunch, dinner or even as a snack. Jicama is a nonstarchy vegetable that can be found in Latin supermarkets or with the potatoes or the onions. Don't forget to peel the jicama to remove the skin. These hash browns are full of flavor and nice and crunchy too. I highly recommend adding 1-2 garlic cloves along with the onions and peppers because garlic always makes everything better. You can also use any color bell pepper is this dish and it will still be delicious. These hash browns go well with steak, chicken or eggs.