Jícama & Radish Hash Browns
Keto Macros per Default Servings
|5.2 g (8.2 g Total – 3 g Fiber)||1 g||14.1 g||159.4|
|Nutrition Facts are provided for the Default Servings |
And are automatically rounded to the nearest WHOLE gram.
The Keto Macros Jicama & Radish Hash Browns recipe calls for jícama and radishes, making them low carbohydrate since both are vegetables with low glycemic load values per serving size as well as high water content, so it’ll fill you up quickly. These veggies are keto staples because they come loaded with fiber, vitamins B and C, plus potassium electrolytes.
Like potatoes, the jicama and radish are root vegetables which is why the texture will be similar to the traditional potato hash browns but for a fraction of the carbohydrates. You’ll be surprised to find out that the low carb keto hash browns are also low calorie.
You can make them in bulk ahead of time and store them for later or enjoy the hash when you’re hungry as a low-carb snack! Enjoy this low carb breakfast staple with eggs fried on top. To add protein, try adding some chorizo sausage into your keto jicama & radish hashbrowns recipe (optional). Or use as taco filling by topping off with sour cream, cheese, salsa, and avocado slices.
Low carb, keto jícama, and radish hash browns are perfect for any low carbohydrate diet or food plan. Once you try these low-carb roots in replacement of your breakfast potatoes, you won’t go back!
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The date you can find this recipe in my MFP Diary: November 30th 2016
Keto Macros: Jícama & Radish Hash Browns
- 3 oz Jícama, Peeled & Grated
- 2 oz Radishes, Grated
- 2 tbsp Avocado Oil
Spices & Seasonings
- ½ tsp Salt
- ½ tsp Black Pepper, Ground
- 1 tsp Garlic Powder
- 1 tbsp Dried Onion
- Peel the Jícama. Next shred the Jícama and Radishes using a cheese grater. Then squeeze out all the excess water.
- All the oil to heat up in a pan, then add the grated Jícama and Radishes; followed by the Spices & Seasonings.
- Occasionally flip the mixture around, allowing it to cook through and get a brown crunchy crust.