My wife and I both love jicama hashbrowns! These taste a bit sweeter than potato hashbrowns but are equally good if not better.
Makes two servings at 5 net carbs per serving.
Splash of oil
2 cups coarsely grated jicama
1 t. dried onion flakes (optional, add one net carb)
Salt to taste
Grate jicama on a coarse cheese shredder. Heat oil in skillet on medium high. Add jicama and optional onion flakes. When brown, put them on paper towels then sprinkled with salt. Perfect side item for breakfast or dinner.