Jicama Hashbrowns

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups jicama, grated
• 1 limes 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)

Recipe

• 1 put grated jicama in large colander, toss with lime juice and salt.
• 2 let jicama drain for 20 minutes, squeezing once or twice with fingers to remove moisture. after 20 minutes, squeeze all the jicama again, then put on a clean dishtowel and roll up, squeeze towel to remove any remaining moisture.
• 3 put jicama in a bowl and mix egg, flour, chile, onion and garlic. form jicama fixture into 8 to 10 patties, about 3 inches in diameter.
• 4 warm 1/4 inch of oil in a heavy skillet over medium heat. fry patties in batches, cooking until they are brown and crisp and the inside should be soft and creamy.
• 5 serve immediately, and with salsa.