Potato-free Hash Browns

Potato-free Paleo Hash Browns

Kevin said he would pay $20 for a small plate of these hash browns.

In response, I stuck out my hand and said, “Pay up!”

He didn’t appreciate that very much. But in all fairness, all signs pointed to my response being the best (logical) response to Kevin’s statement. Don’t you think?

But really – I would pay $20 for these hash browns too… if I didn’t know how to make them myself. Luckily for you and me? I know how to make them and I’m sharing the recipe with you right this very moment.

Potato-free Paleo Hash Browns

 To print, email or text this recipe, click here.

5.0 from 3 reviews
Potato-free Hash Browns
Author: 
Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Healthy paleo hash browns made with a starchy, potato-free base of jicama!
Ingredients
  • 1 tablespoon coconut oil
  • 1 small yellow onion, diced
  • 3 strips organic smoked bacon, diced
  • 2 cloves garlic, minced
  • 2 cups cubed jicama
  • 1 teaspoon of The Best Hash Brown Seasoning Ever (recipe below)
  • 3 tablespoons of water
Instructions
  1. Add coconut oil and diced onions to a large frying pan. Cook on medium-high heat for 5 minutes. Rotate frequently.
  2. Add bacon and garlic, and cook for 3 minutes. Continuing to rotate.
  3. Drop in cubed jicama and seasoning.
  4. Cook for a total of 10 minutes, adding 1 tablespoon of water every couple of minutes and rotating to avoid burning.
  5. Serve with eggs, sunny side up, and a couple slices of fresh oranges.
Notes
To make vegan: make the hash browns without the bacon, maybe add a couple of drops of liquid smoke and serve them alongside some sauteed broccoli or asparagus with a bit of shaved almonds over top.

View nutrition information (once on page, scroll down)

Potato-free Paleo Hash Browns

I found this turkey bacon at our local health food store. It looked intriguing so I gave it a shot. It worked really well, over all.

If you use regular pork bacon, I would omit the coconut oil from this recipe. No need when you have all the delicious bacon grease to cook everything in!

Potato-free Paleo Hash Browns

Add coconut oil and diced onions to a large frying pan. Cook on medium-high heat for 5 minutes. Rotate frequently.

Add bacon and garlic, and cook for 3 minutes. Continuing to rotate.

Meanwhile, you can cut up your jicama! Jicama is such a beautiful thing. You MUST try it.

Potato-free Paleo Hash Browns

Drop in cubed jicama and seasoning.

Cook for a total of 10 minutes, adding 1 tablespoon of water every couple of minutes and rotating to avoid burning.

Potato-free Paleo Hash Browns

The “secret sauce” to these hash browns is in the seasoning mix. This stuff is outrageously good and goes well on just about anything.

Potato-free Paleo Hash Browns

To print, email or text this recipe, click here.

5.0 from 3 reviews
The Best Hash Brown Seasoning Ever
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Total time: 
Serves: 6
 
A delicious homemade seasoning mix. Perfect for a batch of hash browns, baked potatoes or roasted veggies.
Ingredients
  • 1 tablespoons smoked paprika
  • ½ teaspoon sea salt
  • 1 tablespoons garlic powder
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon onion powder
  • Pinch cayenne pepper
  • 2 teaspoons dried oregano leaves
  • ½ teaspoon dried ground sage
  • 1 teaspoon dried thyme leaves
Instructions
  1. Add all ingredients to a small mason jar. Cover, shake to mix, and store for up to 1 year.
Notes
I am sensitive to nightshades but have been okay with cayenne and paprika. However, if you cannot have these...

To make nightshade free: omit paprika and cayenne completely from this recipe... it's still really great without it!

Potato-free Paleo Hash Browns

And, if bacon and eggs just ‘aint your thing, no worries. You could make these hash browns without the bacon, maybe add a couple of drops of liquid smoke and serve them alongside some sauteed broccoli or asparagus with a bit of shaved almonds over top.

Either way sounds mighty fine to me!

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Comments | Leave Your Comment

  1. Has anyone tried it shredded yet? I’ve always preferred my hash browns that way, and this sounds like a winner.

  2. Ummmm…I’m in LOVE with the flavors here! Do you think it would work if I steamed the jicama first so it wasn’t so crunchy and turned softer, like a potato? Or do you think it would just turn to mush? Thought I’d ask your opinion first, but I might just try it anyway.

    Thanks for sharing all your creations. It’s an amazing gift for lots of us from the sounds of the comments. Keep rockin’ it in the kitchen!

  3. The nutritional facts aren’t coming up for me. Do you know off-hand? Mine would be a vegan version. Thanks! :)

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