Jicama Hashbrowns: A Southwestern Twist on a Classic

The scent of sizzling hashbrowns always brings me back to my grandmother’s kitchen in Santa Fe. But instead of potatoes, she often used jicama – a root vegetable popular in the Southwest. She’d stand at the stove, humming a cheerful tune as she flipped those crispy, golden rounds. The air would fill with the earthy aroma of the jicama, punctuated by the subtle heat of chile powder. These weren’t just hashbrowns; they were a little taste of home.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4
• Dietary Type: Gluten-Free (if gluten-free flour is used)

Ingredients

• 3 cups jicama, grated
• 1 lime or 2 tablespoons pickled jalapenos liquid
• 1 teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons all-purpose flour
• 2 teaspoons New Mexico chile powder (or ancho chile powder)
• 1 tablespoon onion, minced
• 2 garlic cloves, minced
• Vegetable oil
• Salsa (optional)

Equipment Needed

• Large colander
• Clean dishtowel
• Large bowl
• Heavy skillet

Instructions

1. Start by preparing the jicama. Place the grated jicama in a large colander.
2. Toss the jicama with the lime juice (or pickled jalapenos liquid) and salt. This helps to draw out excess moisture and season the jicama.
3. Let the jicama drain for 20 minutes. During this time, squeeze the jicama once or twice with your fingers to help remove more moisture. The drier the jicama, the crispier your hashbrowns will be.
4. After the 20 minutes, squeeze all the jicama again to remove as much moisture as possible. Then, transfer the jicama to a clean dishtowel.
5. Roll up the dishtowel tightly, encasing the jicama. Squeeze the towel firmly to extract any remaining moisture. This step is crucial for achieving that perfect crispy texture.
6. Transfer the squeezed jicama to a large bowl.
7. Add the egg, flour, chile powder, minced onion, and minced garlic to the bowl with the jicama. Mix well to combine all the ingredients thoroughly.
8. Form the jicama mixture into 8 to 10 patties, each about 3 inches in diameter. Gently press them together to help them hold their shape.
9. Warm approximately ¼ inch of vegetable oil in a heavy skillet over medium heat. Make sure the oil is hot before adding the patties.
10. Fry the patties in batches, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy hashbrowns.
11. Cook the patties until they are golden brown and crisp on both sides, about 4-5 minutes per side. The inside should be soft and creamy. Adjust the heat as needed to prevent burning.
12. Remove the fried patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
13. Serve the jicama hashbrowns immediately, and optionally with your favorite salsa.

Expert Tips & Tricks

• Moisture is the enemy: The key to crispy jicama hashbrowns is removing as much moisture as possible. Don’t skip the draining and squeezing steps. You can even use a potato ricer after squeezing in the towel for extra dryness.
• Spice it up: Feel free to adjust the amount of chile powder to your liking. For a milder flavor, use ancho chile powder. For more heat, try using a pinch of cayenne pepper.
• Binding Agent: If you find that your patties are falling apart, you can add a bit more flour. However, be careful not to add too much, as this can make the hashbrowns dense. You could also try using a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) as a binder for a vegan option.
• Oil Temperature: Maintaining the correct oil temperature is critical. If the oil isn’t hot enough, the hashbrowns will absorb too much oil and become greasy. If it’s too hot, they’ll burn before they cook through.
• Make Ahead: You can grate the jicama and squeeze out the moisture ahead of time. Store the prepared jicama in an airtight container in the refrigerator for up to 24 hours. This will save you time when you’re ready to cook.
• Reheating: Reheat leftover jicama hashbrowns in a skillet over medium heat or in a toaster oven until heated through and crispy. Avoid microwaving them, as they will become soggy.

Serving & Storage Suggestions

Serve these jicama hashbrowns immediately while they are hot and crispy. They are delicious on their own as a side dish or as part of a larger breakfast or brunch spread. Consider topping them with a fried egg, avocado, or a dollop of sour cream (or a dairy-free alternative). A vibrant salsa adds a burst of flavor and freshness.

Leftover jicama hashbrowns can be stored in an airtight container in the refrigerator for up to 3 days. They are best reheated in a skillet or toaster oven to maintain their crispness.

Nutritional Information

(Estimated per serving, without salsa)

Nutrient	Amount per Serving	% Daily Value
Calories	180 kcal	9%
Total Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	40mg	13%
Sodium	350mg	15%
Total Carbohydrate	20g	7%
Dietary Fiber	7g	28%
Sugars	5g	–
Protein	3g	6%

Variations & Substitutions

• Vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Ensure you’re using a plant-based oil for frying.
• Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour.
• Spicy: Add a pinch of cayenne pepper or finely chopped jalapeno to the jicama mixture for extra heat.
• Herbaceous: Mix in some fresh chopped cilantro or parsley for a brighter flavor.
• Sweet Potato: Add a cup of grated sweet potato to the jicama mixture for a touch of sweetness and vibrant color.

FAQs (Frequently Asked Questions)

Q: Can I use a food processor to grate the jicama?

A: Yes, you can use a food processor with a grating attachment to grate the jicama. Be sure to use the coarser grating disc for the best texture.

Q: Why are my jicama hashbrowns not crispy?

A: The most common reason for soggy hashbrowns is too much moisture. Make sure you drain and squeeze the jicama thoroughly. Also, be sure the oil is hot enough before adding the patties and don’t overcrowd the skillet.

Q: Can I freeze jicama hashbrowns?

A: While you can freeze them, the texture may change slightly. Freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in a skillet or toaster oven.

Q: What is jicama and where can I find it?

A: Jicama is a root vegetable that is often compared to a cross between an apple and a potato. It is typically found in the produce section of most grocery stores, especially those that carry a variety of Latin American ingredients.

Q: Can I use other types of chile powder?

A: Absolutely! While New Mexico chile powder or ancho chile powder are traditional, you can experiment with other types of chile powder, such as chipotle powder, for a smoky flavor.

Final Thoughts

These jicama hashbrowns are a delicious and unique twist on a classic comfort food. They’re perfect for a weekend brunch, a quick weeknight side dish, or anytime you’re craving something a little different. The combination of the crispy exterior and the soft, creamy interior is simply irresistible. I hope you give this recipe a try and share your own variations! Don’t be afraid to experiment with different spices and toppings to create your own signature jicama hashbrowns. Enjoy!