Jicama pronounced hik-ah-mah. Pachyrhizus erosus, commonly known as Jícama, Mexican Yam, or Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root.
I have recently discovered this amazing root, you can replace it in anything you make potatoes with. For example but not limited to potato hash, home fries, french fries and potato salad. It has a very clean taste to it. Although it does need seasoning and will take on whatever you are cooking it with. This root usually cost anywhere from 1.99 to 2.99 a pound and will be found in the produce section with other root veggies.
For today I used it as a home fry type recipe/ hash recipe. I chose a 2 pounder for this recipe. You will need at least a 2 day prep-time when using the jicama, which I didn’t know the first time I bought one. See I didn’t read the small print at the end of the recipe I was using. That is why I am giving a fore warning 🙂
For the prep you will need a crock pot and 12-24 hours time. This is a very tough root and it needs time to break down and soften. Place whole jicama root into empty crock pot and fill with water till covered. Cook on high for 12-24 hours, the longer you cook the softer your root with be. Once your allotted time has passed toss water, pat dry your root and place in fridge either 1 hour before your meal or over night.
Once you are ready to cook you will need to peal your jicama which can be quite tricky. I suggest a sharp knife, cutting board and some patience. Start by cutting the bottom part off so it will sit steady on your cutting board, then start slicing off the skin.
Then depending on what you’re making you can slice up and dice how you need.
I cubed mine to make home fries. I then sauteed 1/2 a sweet onion and cooked up some breakfast sausage.
Jicama Home Fries and Sausage
1 2 lb jicama root
1 lb country/ breakfast sausage
1/2 sweet onion
2 tbs ghee
2 tbs coconut oil
4 tbs chili powder
4 tbs chipolte powder
2 tbs smoked paprika
a few pinches of salt, or to taste
Prep time is about 30 minutes, plus 24 hours.
Start by putting a pan on medium to high heat and add your ghee to the pan with 1 tbls of coconut oil. Place your diced up jicama and let them get crispy on one side.
Takes about 15 mnutes, then scrap around and flip to other side and cook until you have crispy “home fries.”
Meanwhile saute your onion til soft and start your breakfast sausage. Once sausage and onion are done add everything to jicama and let cook for about 5-10 more minutes so that everything can talk to one another.
You could cook this with ground beef and add different spices and change the feeling of the recipe altogether. For leftovers I will cook and egg and add that on top for breakfast for dinner. So even though it is a lot of prep work it is by far worth it.