Cook for 2 minutes. Flip and cook 4 additional minutes. Top with another double layer of towels press down to get some of the liquid out then microwave for 5 minutes. When hot increase heat to high and add jicama onion and salt. Combine jicama parsley onion powder cayenne salt and pepper in a bowl.
Sauté until jicama and onion are lightly browned and tender about 6 minutes. Shred jicama into hash browns using a box shredder. Repeat the process until you have the desired number of hash browns. You will want to squeeze the water out as much as possible. Melt butter in a large skillet over medium high heat.
-
RELATED ARTICLE :
- spinach artichoke dip olive garden
- starbucks cinnamon dolce syrup nutrition
- stewed okra and tomatoes
Press gently with a paper towel to remove excess water just before adding to the pan. Cook sunny side up or over easy to desired degree of doneness. Sprinkle with paprika season with salt and pepper if. Combine the onions garlic eggs and jicama in a bowl and mix together. Scoop a portion of the mixture with your hand and flatten it with your hand.
Add egg to skillet. Add the jicama salt and pepper and cook until brown. Add egg to skillet. Press gently with a paper towel to remove excess water just before adding to the pan. While the jicama is straining and the bacon or sausage finishes cooking slice the onion into thin slices 1 2 to 1 long.
Add the jicama salt and pepper and cook until brown. Sauté until jicama and onion are lightly browned and tender about 6 minutes. Fry in butter w s p put my dippy eggs on top and chow. Cook for 2 minutes.
