I’ve been trying to get back into a paleo, or mostly grain free diet lately to help me get back on track losing weight and keep my autoimmune issues controlled. It’s helped quite a bit so far- but I’m starting to feel the craving for certain foods already! The other day, I really wanted fajitas- and hash browns. I know, weird combination- but it sounded delicious! So I improvised and made this delicious stir fry Paleo Jicama Hash which I actually think is far tastier than my original idea!
If you’ve never had jicama, it is a root vegetable that really tastes incredibly different raw than it does cooked. For this dish, we’re looking for a rich, buttery flavor similar to hash browns- and jicama is a fantastic low carb substitute! A jicama root looks a lot like a rounder turnip, and the skin is inedible. Be sure to remove the skin before cooking. I’m using a Paderno Veggie Slicer to cut my jicama- but you could use a veggie peeler or mandoline.
Jicama is questionable to paleo purists- but it contains very few carbs, and most paleo diet gurus agree jicama isnt a superfood, but it wont derail you, either. It’s great when used as a potato substitute from time to time- so don’t fret if you don’t see it on your approved foods list.
One note of caution- if you’re not used to eating a ton of fiber, jicama might send you to the bathroom. Increase the meat and peppers when making this dish, and save more for later. If you’re used to eating a ton of veggies and fiber daily, you should be just fine.
- 2 tbsp butter or ghee
- 1 large jicama root, peeled
- 1 large onion, peeled, halved and sliced into long strips
- 2 bell peppers, halved, seeded and cut into strips
- 1lb fajita meat
- 1 tbsp montreal steak seasoning (check for gluten, or make your own)
- In a large nonstick pan, melt butter.
- Spiralize jicama with a veggie slicer, mandoline, or vegetable peeler.
- Toss in pan and cook until browned- about 10 minutes.
- Remove from pan, set aside.
- Add fajita meat, peppers and onions.
- Cook until browned and meat is cooked through- about 10 more minutes.
- Add jicama back to pan, stir well. Cook another 5-10 minutes to let flavors come together.
- Serve hot, enjoy!