JICAMA HOME FRIES

SERVES 2 Diner home fries don’t discriminate. The brown, crisp outside and warm, tender inside are equally comfortable alongside eggs for an early morning (or midnight) breakfast and next to a beef burger. Seasoned with plenty of salt and just a whisper of paprika, these home fries transform jicama, the “Mexican potato,” into an all-American classic. NOTE: This recipe requires you to pre-soak the jicama for 12–24 hours, so you’ll need to start the process the day before you want to eat. INGREDIENTS JICAMA: • 1 pounds (454 g) jicama • 1/2 teaspoon (10 ml) salt HOME FRIES: • 1 medium onion, finely diced (about 1 cup (240 ml)) • 1/2 tablespoon (30 ml) plus 2 tablespoons (30 ml) coconut oil • 1 teaspoon (5 ml) paprika • 1/2 teaspoon (10 ml) chili powder • 1/4 teaspoon (20 ml) salt • 1/4 teaspoon ground black pepper • 1/4 cup (960 ml) fresh parsley leaves, minced (about 1 tablespoon (15 ml)) DIRECTIONS JICAMA: 1. Cut the jicama into 1/2-inch dice. Whether or not to peel it is up to you; I usually peel half and leave the skin on half to better impersonate a potato. When you’re done chopping, you should have about 3 cups (720 ml) of cubes. Place the jicama and salt in a slow cooker and add enough water to cover the jicama by about 2 inches. Cover and cook on high for 12–24 hours. The longer it simmers, the more tender it becomes. 2. When the jicama has finished its soak, drain, pat dry, and place in the refrigerator until you’re ready to start frying. HOME FRIES: 1. Heat a large skillet over medium-high heat for about 3 minutes. Add coconut oil and allow it to melt. Toss the onion in the pan and sauté, stirring frequently with a wooden spoon. Cook until nicely browned, about 8–10 minutes. Transfer the onion to a small bowl and return the pan to the heat. 2. Add 2 tablespoons (30 ml) coconut oil to the skillet and allow the pan to get hot for about 2 minutes. Add the jicama cubes, shaking the skillet to make an even, single layer. Cook the jicama without stirring until the cubes are golden brown on the bottom, about 5 minutes, then carefully flip the jicama with a large spatula and make another single layer. Repeat this process until the jicama is browned on most sides, about 15 minutes. When the jicama is appropriately toasty in color, add the onions, paprika, chili powder, salt, and pepper to the pan. Stir to blend and heat through. Remove the home fries from the heat, stir in the parsley, and serve immediately.

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Jicama home fries deliver everything you miss about a diner breakfast: crisp-edged cubes, sweet browned onions, and paprika-chili warmth, without the potato. The secret is a slow-cooker simmer that turns crunchy jicama tender before it ever hits the skillet. Serve them with eggs and do not expect leftovers.

Pro Tips

• The slow-cooker simmer is what makes this work. Twelve to 24 hours turns fibrous jicama into something genuinely potato-like, and longer is more tender.
• Peel half the jicama and leave the skin on half. It is a small trick that helps the cubes impersonate potatoes.
• Pat the simmered jicama dry and chill it before frying. Dry cubes brown instead of steaming.
• Resist stirring. Let each side sit undisturbed for about 5 minutes until golden before flipping.
• The onions are browned separately and added back at the end so they keep their sweetness and color.

Frequently Asked Questions

Can I make jicama home fries ahead?

Yes, and it is the natural way to make them. Simmer the jicama up to 2 days ahead and refrigerate, then fry when you are ready. The slow-cooker step is what takes the time.

Why is my jicama still crunchy?

It needs the full slow-cooker simmer, 12 to 24 hours covered in salted water. The longer soak softens it more; a quick boil will not do the same job.

Is jicama lower in carbs than potatoes?

Yes, noticeably. Jicama is lighter and crisper than potato, which is exactly why it works as a paleo stand-in in home fries and potato salads.

What should I serve with these home fries?

Fried or scrambled eggs are the classic partner, and they are also good alongside bacon or a pork chop for a hearty paleo plate.

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