Breakfast can be one of the most enjoyable and delicious meals of the day. Especially when you have a little more time to cook. This morning I found myself with some time and some jicama in the fridge, so I decided to make some hash browns to go with my morning egg. Came out very well.
Jicama hash browns
1 cup shredded jicama, squeezed dry
2 tbs butter or ghee
1 tsp rosemary
Salt and pepper
Grate the jicama on the large grater side of a box grater. Place the grated jicama on some paper towels. Squeeze out as much of the water as possible (over the sink).
Heat the butter or ghee in a frying pan. Add shallots, jicama, rosemary, salt and pepper. Fry for 10-15 minutes until golden brown. Stirring often. You are aiming to break up the jicama and dry it out.
Serve with a fried egg (some bacon with be a great addition, you could also use the bacon fat in place of the butter/ghee).
I love weekends! It gives me time to get up and make a nice breakfast. During the week I am not much of a breakfast eater, but on the weekends, when I have more time I like to cook. I found this recipe several months ago, and unfortunately can’t find the link. I am going by memory here, so if this is similar to a recipe you find elsewhere, please let me know so I can give credit.
Low Carb Mock French “Toast”
1/4 cup of ground pork rinds
1/4 cup cream
2 tsp splenda (I use liquid equivalent)
sprinkling of nutmeg
1/2 tsp vanilla
Mix all ingredients together and allow to sit for ~5 mins. Preheat a frying pan to med/med-high heat while mixture sits. The mixture will stiffen up in that time and allow you to kinda form it into a “toast-like shape” in the frying pan. Fry until golden brown on each side and serve with some sugar free maple syrup and butter.
You will be surprise at how good this is. It kinda has a bit of a smokey bacony taste, but just a hint of it. Delicious way to start you Saturday!